Pork Tenderloin in Black Bean Sauce with Broccoli

Author: Canadian Living

Pork tenderloin is tender, has a fine texture and is suited to stir-frying because it remains moist and succulent.

  • Portion size 6 servings

Ingredients

  • 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

Method

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

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 97.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pork Tenderloin in Black Bean Sauce with Broccoli

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