Pork Tenderloin with Ginger-Soy Sauce

Serve over steamed white rice with sugar snap peas.

Yield: 4 servings (serving size: about 3 ounces pork and about 1 tablespoon sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 31%
  • Fat: 5.6g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 24.1g
  • Carbohydrate: 3.1g
  • Fiber: 0.4g
  • Cholesterol: 74mg
  • Iron: 1.6mg
  • Sodium: 338mg
  • Calcium: 8mg

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

Preparation

  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.
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