Prep 5 mins
Cook 10 mins
Another keeper from Bonnie Stern's HEARTSMART COOKING series. The pork is sauteed in the marinade with no extra fat. The sauce is delicious and we have enjoyed it with chicken breast and beef as well.
- 1 1⁄4 lbs pork tenderloin
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 1⁄2 tablespoons rice wine or 1 1⁄2 tablespoons rice vinegar
- 1⁄2 teaspoon hot chili paste
- 3 tablespoons tomato ketchup
- 2 cloves garlic, minced
- 1 tablespoon minced fresh gingerroot
- 1 green onion, chopped
- 1 tablespoon chopped fresh cilantro or 1 tablespoon parsley
- Cut pork into 1/4-inch slices.
- (I also use sliced chicken breast or beef.) In a large bowl combine soy sauce, hoisin, rice wine, chili paste, ketchup, garlic, ginger, green onion and cilantro.
- Add pork and toss in marinade.
- Refrigerate for a few hours.
- Heat large non-stick skillet over medium heat.
- Cook pork with marinade for 7-10 minutes, turning occasionally.
- Serve with sauteed greens OR stir-fried vegetables.
This was a good, solid recipe. I would do this one again. Thanks for the contribution!
Boy is this good!! Made as posted and served it over rice. My side dish was Stir-Fried Sesame Bok Choy. This was a great meal. Plan to make it again. I let it marinade for about 3 hours. What can I say... This was awesome! I figured this to have 5 WW points. With the rice and side dish the whole meal was about 8 points. Thanks Gerry sans Sanddunes for posting.
This was very good! I changed it a little by only using half of one pork tenderloin and a ton of veggies. I added red pepper and onion wedges to the pork while it cooked. Also I blanched some asparagus for about 60 seconds,then added at the end. Delicious sauce, next time I will double it.