Caramel Pork

Photo: John Autry; Styling: Leigh Ann Ross
Give pork tenderloin an Asian twist by cooking in a sweet and spicy sauce. Serve alongside a mixture of sushi rice and green peas for a complete meal.

Yield:

4 servings

Recipe from

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 295
Fat 2.9 g
Satfat 0.9 g
Monofat 1 g
Polyfat 0.5 g
Protein 27.8 g
Carbohydrate 37.3 g
Fiber 2.1 g
Cholesterol 75 mg
Iron 2.7 mg
Sodium 577 mg
Calcium 31 mg

Ingredients

1 cup water
3/4 cup uncooked sushi or short-grain rice
1/2 teaspoon kosher salt, divided
1/2 cup frozen green peas, thawed
1 tablespoon rice vinegar
Cooking spray
1 pound pork tenderloin, cut into 1-inch pieces
1/2 cup chopped Vidalia or other sweet onion
3 garlic cloves, minced
1/2 cup fat-free, lower-sodium chicken broth
3 tablespoons dark brown sugar
1 tablespoon lower-sodium soy sauce
1 teaspoon bottled ground fresh ginger
1/2 teaspoon crushed red pepper
2 canned anchovy fillets, rinsed and minced
8 lime wedges

Preparation

1. Combine 1 cup water, rice, and 1/4 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes; remove from heat. Let stand 10 minutes; gently stir in peas and vinegar.

2. Heat a medium skillet over high heat. Coat pan with cooking spray. Add pork; sauté 5 minutes. Sprinkle with 1/4 teaspoon salt. Add onion and garlic; stir-fry 2 minutes. Stir in broth and next 5 ingredients (through anchovy); bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Spoon 1/2 cup rice on each of 4 plates; top each serving with 1/2 cup pork mixture. Serve with lime wedges.

Note:

Robin Bashinsky,

March 2011