Pork Tenderloin Stir-Fry With Tangerines and Chili Sauce

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 14
    lbs pork tenderloin, trimmed, cut crosswise into 1/2 inch thick rounds, and then cut in 1/2
  • 1
    tablespoon cornstarch
  • 2
    tablespoons sesame oil, divided
  • 1
    tablespoon minced peeled fresh ginger
  • 4
    small unpeeled tangerines (with peel) or 4 small clementines, cut (with peel)
  • 14
    cup asian sweet chili sauce
  • 2
    tablespoons soy sauce
  • 6
    baby bok choy, cut crosswise into 1 inch-thick ribbions, though bases discarded
  • 5
    green onions, thinly sliced on diagonal divided
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DIRECTIONS

  • Place Pork tenderloin strips in medium bowl and sprinlke with salt and freshly ground pepper and toss with cornstarch to coat.
  • Heat 1 TBSP Sesame Oil in large nonstick skillet over medium-high heat.
  • Add minved ginger and stir for 30 seconds.
  • Add pork tenderloin strips, stir fry until pork is beginning to brown and is almost cooked through, about 3 minutes.
  • Add tangerines pieces and toss for about 30 seconds.
  • Add sweet chili sauce, soy sauce and Chinese five-spice powder and boil until sauce thickens slightly, tossing to blend about 1 minute.
  • Stir in remaining 1 TBSP of Sesame Oil, bok choy, and half of sliced green onions. Stir-Fry just until bok choy is wilted, 1 to 2 minutes.
  • Season to taste with salt and freshly ground pepper.
  • Transfer to bowl, sprinkle remaining sliced green onions and serve.
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