Pork Tenderloin with Ginger-Soy Sauce

Serve over steamed white rice with sugar snap peas.


4 servings (serving size: about 3 ounces pork and about 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 165
Caloriesfromfat 31 %
Fat 5.6 g
Satfat 1.6 g
Monofat 2.2 g
Polyfat 1.3 g
Protein 24.1 g
Carbohydrate 3.1 g
Fiber 0.4 g
Cholesterol 74 mg
Iron 1.6 mg
Sodium 338 mg
Calcium 8 mg


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


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.