4 servings (serving size: 3 ounces pork, 2 tablespoons sauce, and 1 tablespoon green onions)

The cooking goes quickly for this hearty one-pan meal, so have all the ingredients prepped before you begin.

How to Make It

Step 1

Combine first 3 ingredients, and rub evenly over pork.

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews


January 26, 2019
This review is for the sauce only, as we prepared the meat a different way. (Rub as directed, sous vide to 145º for about 2 hours for 1.5 lb tenderloin- perfectly cooked all the way through, tender and moderately moist, then seared and sliced to proceed with recipe.) The sauce was very tasty with the exception of a bit too much lemon juice. I would cut it down to 2T and add a bit more if needed. However, the sauce complemented the rub on the tenderloin perfectly and was very savory. There was a nice presentation when served with rice with green onions (used some of the green onions called for in the garnish as that seemed way too much for the garnish alone) and steamed sugar snap peas, then sprinkled with toasted sesame seeds. I would definitely recommend this.

tcasey's Review

September 30, 2009

LutzCat's Review

April 09, 2011
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.

dianne58's Review

October 25, 2009
I think this is the greatest!!!

Betsy101's Review

March 28, 2009
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.

sistercainsbro's Review

February 18, 2009
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.

SCtoNC's Review

September 28, 2011
Great taste but sauce was too thin. Next time, I will add more cornstarch. Tastes like an Asian version of a "picatta" dish.

dory92064's Review

April 28, 2009
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.

kharney's Review

March 06, 2014
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.

super good

August 22, 2016
I love this recipe. I've been making it for about 8 years and keep going back to it because its so good.  I double the sauce and do make it thicker and use tons of garlic (just because its good!)