Pork Tenderloin in Black Bean Sauce with Broccoli 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



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
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Pork Tenderloin in Black Bean Sauce with Broccoli