Pork tenderloin is tender, has a fine texture and is suited to stir-frying because it remains moist and succulent.
- Portion size 6 servings
- 2 pork tenderloins (about 1-1/2 lb/750 g total)
- 1 teaspoon minced gingerroot
- 1/4 teaspoon salt
- 1/4 pepper
- 1 broccoli (1 lb/500 g)
- 3 tablespoons vegetable oil
- 3 green onions cut in 1-inch (2.5 cm) pieces
- 1 clove garlic minced
- 2 tablespoons finely chopped fresh coriander
- 3 tablespoons black bean sauce
- 1 teaspoon granulated sugar
- 3/4 cups chicken stock
- 1 tablespoon cornstarch
- Coriander sprigs
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.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 573 mg
- Protein 31 g
- Calories 258.0
- Total fat 10 g
- Saturated fat 2 g
- Total carbohydrate 10 g
- Iron 16.0
- Folate 21.0
- Calcium 4.0
- Vitamin A 11.0
- Vitamin C 97.0