Serve over steamed white rice with sugar snap peas.
1 teaspoon canola oil
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 8 pieces
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup water
1 tablespoon bottled minced fresh ginger
2 tablespoons rice vinegar
1 tablespoon water
1 tablespoon low-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon dark sesame oil
1/4 cup chopped green onions
How to Make It
Heat canola oil in a large nonstick skillet over medium-high heat.
Flatten each piece of pork to 1-inch thickness with fingertips; sprinkle pork with salt and pepper. Add pork to pan; cook 5 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
Add 1/4 cup water to pan, scraping to loosen browned bits. Add ginger and next 5 ingredients (through sesame oil) to pan; cook over medium-low heat 2 minutes. Stir in onions; serve sauce over pork.
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