Pork Tenderloin in Black Bean Sauce with Broccoli

Cut pork crosswise into1/4-inch (5 mm) thick slices. In bowl, stir together pork, ginger, salt and pepper; set aside.

Cut florets off broccoli; peel and thinly slice stems. In large saucepan of boiling salted water, cook florets and stems for about 2 minutes or until tender-crisp. Drain and transfer to serving platter; keep warm.

In wok or large skillet, heat 2 tbsp (25 mL) of the oil over high heat; brown pork in batches. Transfer to separate plate.

Add remaining oil to wok; stir-fry green onions, garlic and coriander for 1 minute. Add black bean paste and sugar; cook for 30 seconds. Add all but 2 tbsp (25 mL) of the stock, mixing well. Dissolve cornstarch in remaining stock; stir into sauce.

Return pork and any accumulated juices to pan; cook for about 1 minute or until heated through. Spoon over broccoli. Garnish with coriander sprigs.

Additional information :

Tip:
Chinese black beans are black soy beans that have been salted and slightly fermented. They are soaked in water, drained, pounded or finely chopped to a paste, then saut? to make a sauce. You can buy prepared black bean paste, with or without garlic, at the supermarket.