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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Caramel Pork

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.

Cooking Light MARCH 2011

  • Yield: 4 servings
  • Total:40 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 295
  • Fat: 2.9g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.5g
  • Protein: 27.8g
  • Carbohydrate: 37.3g
  • Fiber: 2.1g
  • Cholesterol: 75mg
  • Iron: 2.7mg
  • Sodium: 577mg
  • Calcium: 31mg

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Caramel Pork recipe