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Pork Tenderloin with Ginger-Soy Sauce

Yield 4 servings (serving size: about 3 ounces pork and about 1 tablespoon sauce)
Serve over steamed white rice with sugar snap peas.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Heat canola oil in a large nonstick skillet over medium-high heat.

  2. 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.

  3. 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.