Maybe it's because March, April, and May seem to be the pinnacle months in my work life - I put so much creative energy out that it becomes difficult not to feel like a wet mop most days - not to mention string a few words together!
Anyways, with everything in full swing now, it becomes that much more important to practice good self care and to have a few healthy in a hurry go to recipes for weeknight dinners.
Today's original recipe fits that bill!
Tender pork marinated in a soy and ginger infused dressing stir fried and tossed with fresh green beans and button mushrooms make for an easy and delicious meal.
Sweet Gingered Pork Tenderloin and Green Bean Stirfry
For printable recipe click HERE
Prep/Marinate Time: 80 minutes
Cook Time: 30 minutes
- 1 whole pork tenderloin sliced into thin medallions
- 1 1/2 cups green beans
- 5 large white mushrooms, sliced
- 1 diced onion
- 1/3 cup low sodium soy sauce
- 1/4 cup rice wine vinegar
- 1/4 cup brown sugar
- 1 Tbsp Hoisin sauce
- 2 cloves minced garlic
- 1 Tbsp minced fresh ginger
- 1/4 tsp cayenne pepper
- 1 tsp dark sesame oil
- 1 tsp vegetable oil
- 1 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 cup low sodium beef stock
- 1 Tbsp corn starch
- Combine soy sauce, brown sugar, minced garlic, minced ginger, vinegar, Hoisin sauce, cayenne pepper, and 1/2 tsp of the dark sesame oil to form a marinade. Marinate sliced pork tenderloin in this mixture for 1 hour.
- Saute the onions, green beans, and mushrooms in vegetable oil and the remaining sesame oil over medium high heat until the mushrooms begin the release their water and the onions turn golden.
- Add garlic powder, black pepper and 1/4 cup of the beef stock and stir until the stock is almost evaporated. Remove to a bowl and set aside.
- Remove pork from the marinade (set marinade aside for later) In a non stick pan or wok that has been coated with cooking spray, stir fry the pork over medium high heat. Remove any additional sauce from the pan and add to the marinade.
- Place a Tbsp of cornstarch in the reserved marinade and stir well to incorporate.
- When the pork is cooked through, add the reserved vegetables and marinade and bring to the boil. Add 1/4 cup beef stock to thin sauce out if needed.
- Serve over jasmine rice.
Bring the daily magic of The Kitchen Witch straight to your inbox every time a new one is written.
Or you can subscribe by rss feed...
Subscribe in a reader