Pork and Plantains

Cooking Light 2005

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs  pork tenderloin, trimmed
• 2  tablespoons  peanut oil
• 3⁄4 cup  sliced green onion
• 2  tablespoons  minced peeled fresh ginger
• 1  teaspoon  pink peppercorns, crushed
• 1  serrano chili, thinly sliced
• 3  plantains, quartered lengthwise and sliced into 1-inch-thick pieces (about 3 cups)
• 1  cup  reduced-sodium fat-free chicken broth
• 1⁄2 cup low sodium soy sauce
• 1⁄4 cup white rum
• 1  tablespoon dark brown sugar
• 2  tablespoons water
• 1  tablespoon cornstarch

Directions

1. Cut pork into 2 x 1/4-inch-wide strips. Heat oil in a large nonstick skillet or wok over medium-high heat.
2. Add onions, ginger, peppercorns, and chile; stir-fry 30 seconds. Add pork; stir-fry 1 minute. Add plantains; stir-fry 30 seconds. Stir in broth, soy sauce, rum, and sugar; bring to a boil.
3. Cover, reduce heat, and simmer 15 minutes, or until plantains soften.
4. Combine water and cornstarch, stirring well with a whisk.
5. Add cornstarch mixture to pork mixture, stirring well; bring to a boil. Cook 1 minute or until thick, stirring constantly.