Pork tenderloin is a lovely, lean piece of meat and a nice alternative to chicken. In this recipe, it is flavored with soy sauce, ginger, and molasses. Crushed red pepper flakes add a hint of heat, while rice vinegar balances out the sweetness of the sauce. Peas pair nicely with the Asian inspired pork, but if you prefer broccoli or green beans, substitute those for the peas. For the recipe,
2 teaspoon vegetable oil
1 pork tenderloin (about 1 pound), cut into 1/4-inch-thick slices
2 cloves garlic, crushed with press
1 package (10 ounces) frozen baby peas
3 tablespoons reduced-sodium soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon fresh ginger, peeled and grated
1 tablespoon mild molasses
1/4 teaspoon crushed red pepper
cooked basmati rice, for serving
- In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until hot.
- Add pork slices and garlic, and cook until they are browned on the outside and just lose their pink color on the inside, about 6 minutes, stirring occasionally. Transfer pork to plate.
- To same skillet, add frozen peas, soy sauce, rice vinegar, ginger, molasses, and crushed red pepper; cook, about 4 minutes, until peas are heated through.
- Return pork to skillet; toss to coat. Spoon pork mixture over rice to serve.
- Pork, Main Dishes
- Other Asian