Yield
4 servings (serving size: 1/2 cup pork mixture, 1/2 cup spinach, and 1/2 cup rice)

Caramelized sugar creates a sweet-salty glaze for marinated pork strips. Served with spinach and rice, it's a satisfying one-dish meal.

How to Make It

Step 1

To prepare marinade, cut pork across grain into 1/4-inch-thick slices. Combine pork and next 5 ingredients (through 4 garlic cloves) in a large zip-top plastic bag. Add 1/4 cup green onions to bag; seal. Marinate in refrigerator 30 minutes, turning occasionally.

Step 2

While pork marinates, prepare rice. Cook coriander in a medium saucepan over medium-high heat 1 minute or until lightly toasted, stirring frequently. Add 2 cups water and 1/4 teaspoon salt to pan; bring to a boil. Stir in rice; cover, reduce heat, and simmer 16 minutes or until liquid is absorbed. Stir in cilantro.

Step 3

Remove pork from bag; discard marinade. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; sauté 1 minute or until lightly browned. Remove pork from pan; wipe pan clean with paper towels.

Step 4

Add granulated sugar and 1 tablespoon water to pan; cook over medium-high heat 1 minute or until sugar dissolves, stirring constantly. Continue cooking 4 minutes or until golden (do not stir). Return pork to pan; cook 1 minute, tossing to coat. Transfer pork mixture to a bowl.

Step 5

Heat oil in pan over medium heat. Add ginger and 1 teaspoon garlic to pan; cook 30 seconds, stirring constantly. Add half of spinach to pan; cover and cook 1 minute or until spinach wilts. Remove from heat. Add remaining spinach and 1/4 teaspoon salt to pan; toss to combine. Transfer spinach to a platter; top with pork mixture. Sprinkle with 1/4 cup green onions and mint. Serve with rice.

Step 6

Wine note: With the vibrant flavors of this dish, reach for a full-bodied yet refreshing white, like Nobilo Pinot Gris ($13) from New Zealand. This wine has a touch of sweetness that complements the sweet pork and caramelized glaze while balancing the ginger and red pepper heat. Bright acid and citrus flavors ready your palate for another bite. —Jeffery Lindenmuth

Ratings & Reviews

zinnzeia's Review

riverchic
January 17, 2015
I loved this meal. I followed the directions as they are with the crushed coriander seeds, cilantro, mint, etc. Due to translation issues, not sure if I used the right cut of pork. Anyway, the flavors were awesome! Loved it. My only problem was keeping everything warm until I was finished with the last step - the spinach. And afraid of undercooked pork, I actually overcooked it. Ooops - but that is my bad. I don't cook often enough that have the timing down. If you are like me, I strongly suggest doing ALL the prep/cutting/measuring in advance. Also, next time, I will put the rice and in the oven to keep warm. Due to the spinach, this is not the kind of meal that I would want to reheat (it gets slimy). Also next time, I shall make sure to toss the 2 halves of the spinach in a WARMED bowl. By the time I sat down to eat, the food was luke warm and by the time I finished eating it was cold. It is winter here, but the house doesn'tt have inside heating-outside temps never go below 50. THX!

carolfitz's Review

Boomshanka
April 25, 2013
Made to recipe using pork tenderloin, marinating about 90min in fridge. There's not enough spinach in this recipe for two portions, let alone four, so we used two bags of whole-leaf and increased the ginger, garlic, scallions & mint proportionally. Easy to prep and loved the finished combo of flavors & colors.

shershon's Review

Chandraceta
April 07, 2013
Love this! I was generous on the spices (especially ginger) and could have decreased the sugar just a bit. Next time might marinate the pork a little longer and cut into strips after cutting it into 1/4" rounds. Then marinate.

Clobberella422's Review

Clobberella422
December 07, 2012
The pork had a very good flavor. I sauteed some onions and red bell pepper in the pork juices after first cooking it, to stretch it out a bit and add some extra veggies, and used a full pound of spinach. Still, 4 servings was definitely stretching it. I might start with 1.5 pounds of pork next time and adjust everything else accordingly.

riverchic's Review

zinnzeia
September 09, 2009
love it when i use pork tenderloin. Ive made with chops once, the loin several times, and will stick to the loin. great recipe, nice presentation.

akmolly's Review

shershon
August 03, 2009
made this with half kale and swiss chard instead of all spinach and LOVED IT.

GayleR's Review

akmolly
April 11, 2009
I made the pork and rice, and served them with different vegetables. I omitted the garlic and cilantro and used ground coriander. I think I also made the mistake of not draining the pork well enough, because I didn't see any caramelization. Not bad despite everything.

Boomshanka's Review

RamblinRain
February 22, 2009
I really liked this. Too bad I didn't have any mint or cilantro on hand. I will probably make this again.

RamblinRain's Review

carolfitz
February 13, 2009
Fabulous flavor and very quick to prepare! I tripled the volume of spinach and the associated ingredients and skipped the rice.

Chandraceta's Review

GayleR
January 07, 2009
Loved it! Just a wonderful, delicate combination of flavors. I used ground coriander and I think I didn't get the flavor of that like I should have. Didn't completely wilt the spinach. Had a little problem actually browning the pork since there was a lot of water in it from the marinade. Will drain it off more next time. Highly recommend trying this one!!!