Prep 15 mins
Cook 15 mins
This is from a BH&G magazine and looks so good, easy, and fast. Serve over brown rice Thank you chef#383346 for reminding me about the wine. :)
- 12 ounces pork tenderloin
- 1 tablespoon cooking oil
- 1⁄4 cup dry white wine or 1⁄4 cup broth
- 6 kumquats, unpeeled or 1⁄4 orange, thinly sliced
- 2 tablespoons hoisin sauce
- 1 green onion, bias-cut into 1/4-inch slices
- 1 teaspoon sesame seeds, toasted
- Cut pork tenderloin into 1/2" thick slices.
- Heat oil in wok or large nonstick skillet.
- Cook pork in hot oil for 6 to 8 minutes.
- Remove from pan.
- To hot pan, add wine and kumquats or orange slices and hoisin sauce.
- Cook and stir 1 minute more.
- Return pork to pan.
- Heat through.
- Stir in onion and sesame seed.
I really enjoyed this. I couldn't find any kumquats so used an orange instead. Simple and good. Thanks for sharing, WiGal. Made for Culinary Quest 2014.
I used 1 pork tenderloin. In the direction, you don't say when to add the white wine so I added it at the same time as the oranges and hoisin. I used orange slices but I'd like to try with kumquats, I'm sure it would be even more special. I used toasted black sesame seed. Thanks WiGal :) The taste is wonderful. Made for the Zwizzle Chicks of ZWT
Delightful! Made as directed using the orange and served over brown rice as recommended. Thanks, WiGal! Made for ZWT6.