Garlic Pork with Tomato and Basil

Becky Luigart-Stayner

This quick-cooking Asian recipe is a must-serve for an easy, flavorful dinner tonight. Serve with fiery chile sauce on the side.

Yield: 4 servings (serving size: 1 cup pork mixture and 1/2 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 22%
  • Fat: 6.2g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 21.2g
  • Carbohydrate: 28.5g
  • Fiber: 2.9g
  • Cholesterol: 55mg
  • Iron: 2mg
  • Sodium: 294mg
  • Calcium: 39mg

Ingredients

  • 12 ounces pork tenderloin, thinly sliced
  • 2 teaspoons cornstarch, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground white pepper
  • 3 tablespoons cold water
  • 2 tablespoons oyster sauce
  • 1 teaspoon sugar
  • 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • 2 teaspoons peanut oil
  • 2 teaspoons minced fresh garlic
  • 2 cups chopped seeded plum tomatoes (about 3 tomatoes)
  • 3/4 cup chopped fresh basil
  • 1/4 cup chopped green onions (about 2 onions)
  • 2 cups hot cooked brown rice

Preparation

  1. Combine pork, 1 teaspoon cornstarch, salt, and pepper in a small bowl, tossing to coat.
  2. Combine water, oyster sauce, sugar, Sriracha, and remaining 1 teaspoon cornstarch in a small bowl.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add minced garlic and pork mixture; sauté 3 minutes or until the pork is done. Add chopped tomatoes; sauté 1 minute. Add cornstarch mixture; cook 1 minute or until thickened. Add basil; stir to combine. Remove from heat, and sprinkle with onions. Serve with brown rice.
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