Pork Tenderloin Stir-Fry With Tangerines and Chili Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I got this recipe out of a Bon Appetit magazine and made it with Mandarin Oranges in a can since Tangerines aren't in season.. I served it over Rice, and my family LOVED it.. Easy to make, didn't take long at all, and was very yummy... Ingredients:
1 1/4 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) |
1/4 cup asian sweet chili sauce |
2 tablespoons soy sauce |
1/4 teaspoon chinese five spice powder |
6 baby bok choy, cut crosswise into 1 inch-thick ribbions, though bases discarded |
5 green onions, thinly sliced on diagonal divided |
Directions:
1. Place Pork tenderloin strips in medium bowl and sprinlke with salt and freshly ground pepper and toss with cornstarch to coat.
2. Heat 1 TBSP Sesame Oil in large nonstick skillet over medium-high heat.
3. Add minved ginger and stir for 30 seconds.
4. Add pork tenderloin strips, stir fry until pork is beginning to brown and is almost cooked through, about 3 minutes.
5. Add tangerines pieces and toss for about 30 seconds.
6. Add sweet chili sauce, soy sauce and Chinese five-spice powder and boil until sauce thickens slightly, tossing to blend about 1 minute.
7. 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.
8. Season to taste with salt and freshly ground pepper.
9. Transfer to bowl, sprinkle remaining sliced green onions and serve.
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