The cooking goes quickly for this hearty one-pan meal, so have all the ingredients prepped before you begin.
1/2 teaspoon salt
1/2 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed and cut crosswise into (1/2-inch-thick) slices
2 tablespoons chopped green onions
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup dry sherry
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons brown sugar
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon low-sodium soy sauce
2 tablespoons water
1 teaspoon cornstarch
1/4 cup chopped green onions
How to Make It
Combine first 3 ingredients, and rub evenly over pork.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook 1 1/2 minutes on each side or until lightly browned. Remove pork from pan, and set aside.
Reduce heat to medium. Add 2 tablespoons onions, ginger, and garlic to pan; cook 2 minutes or until fragrant, stirring constantly. Combine sherry and next 5 ingredients (through soy sauce) in a small bowl. Add sherry mixture to pan; bring to a boil, scraping pan to loosen browned bits. Add pork to pan; cook 3 minutes or until pork is done. Remove pork from pan using a slotted spoon, reserving liquid in pan.
Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan, and bring to a boil. Cook 30 seconds or until slightly thickened. Serve over pork. Sprinkle with 1/4 cup green onions.
I really enjoyed all of the flavors. Definitely serve over rice as it will be a great accompaniment to the sauce. I had plenty of sauce, but I would double it if you really like lots of sauce. I would make it for guests-the presentation is fine if you plate it right.
I had high hopes for this recipe, but this was a disappointment. Lemon was the dominating flavor. It took quite some time to just pull together all of the ingredients. Presentation was not appealing, and I would not consider serving this to company. It's not bad, but just really good, either.
This recipe had all the flavors I was looking for -- but for chicken breasts! So that's what I used. Flatten the chicken, but did not cut into medallions. I doubled all the ingredients to ensure I had enough sauce. We really enjoyed the flavors -- not too lemony, but the fragrance and taste of the ginger is definitely there -- but wouldn't change a thing. Will make again, both with chicken and plan to try it with the pork tenderloin. Served with jasmine rice with fresh cilantro and broccoli with olive oil & lemon juice & garlic.
I love this recipe! I've made it several times and served to company, always with a different side dish. My favorite being couscous with pine nuts and steamed broccoli. I also have doubled the sauce, cut back on the lemon and ALWAYS prepare all ingredients before starting to cook the pork.
I doubled the sauce and it was still not enough because we served over rice. The only thing I added was broccoli right before adding the cornstarch to the sauce. Next time I'm going to try it with chicken. It has great flavor and would be good with any type of meat.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!