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.
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
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
How to Make It
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.
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.
Glad I read the reviews to discover what I consider the best way to make this dish. I rated it 4 stars because the directions were not great, but with the minor changes, it is definitely 5 star worthy. I doubled the sauce and in a way, it wound up being too much (but it really is delicious). I dusted the raw cubed pork with corn starch, white pepper, and kosher salt. I put about 1 teaspoon of peanut oil in the pan and cooked the pork for 5-6 minutes on high heat, then removed the pork from the pan. Onion and garlic sauteed for 2 minutes at medium heat, then added the sauce and cooked it down for about 5 minutes at a rapid simmer. I did need to add a little more cornstarch mixed with water to thicken the sauce more. Then re-added the pork and simmered another 3-4 minutes. The pork came out perfectly cooked. For the rice, I just used my steamer with jasmine rice and steamed the peas in the steamer rack. I didn't bother with the vinegar - though I did have a Thai-inspired cucumber dish on the side which contained vinegar - perfect accompaniment. My husband couldn't stop making yummy sounds. Will definitely make again.
Followed the order change in the recipe - brown pork, take out of pan, and add near the end again.
FYI, the extra side dish that is pictured with the pork is "Radish-Squash Slaw" (http://www.myrecipes.com/recipe/radish-squash-slaw-50400000110418/). Both my bf and I agree that the slaw really pulled this meal together and was really tasty. I used yellow bell pepper rather than squash since it looked like that in the photo.
This was excellent. I took another reviewers suggestion and used fish sauce instead of anchovies since that is what I had. Since so many complained that their dish didn't caramelize properly I continued to cook on high after adding the broth and other ingredients and mine thickened up and coated the pork perfectly so that it looked just like the picture. I will certainly make again, but will make a larger batch since it was such a hit.
Yummy, and a great use for pork tenderloin (using the other one in pkg. for April's Pork Chipotle Tacos tomorrow night!) I made as is, but subbed fish sauce for the anchovies since I had it on hand. Served with roasted sweet potatoes, carrots and yellow squash and the rice w/peas and rice vinegar, but used jasmine rice instead of sushi rice (I like it, but didn't have on hand). Only change I'd make is perhaps a little cornstarch added during last five minutes to help thicken sauce (mine wasn't as pretty as the picture, but very tasty!)
did not really care for this recipe...I love the ingredients but cooking was poorly executed. I think the pork should be browned, and then removed from the pan, and sauce then made and pork added later to keep from overcooking.
Delicious; after reading other's reviews, I coated the pork with about a tablespoon and a half of cornstarch and the salt, then browned in safflower oil, removed the pork from pan, continued with recipe and returned the meat to simmer 5 to 10 minutes at the end. Also Made the pictured radish-squash slaw; tasty meal ;-).
The recipe is easy to prepare and packed with flavor. I'm not a great fan of anchovies and for that reason alone I give this recipe three stars. My husband happens to love them and he liked everything about this dish. The acid from the vinegar rice and lime does balance out the anchovies, but not enough for me. I will try the recipe once again without the anchovies.
Really yummy recipe. I took advantage of everyone's hints and removed the chicken (didn't use pork) to prepare the sauce so it wouldn't overcook. I tripled the sauce & added cornstarch. It thickened up nicely. Whole family really enjoyed it.
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