| Cuisine: Oriental | Type: Main Course | Serves: 2 |
|
Source:
|
Cooking Light |
|
Attributes:
|
Quick and Easy, Healthy |
|
Comments:
|
The original recipe called for more lemon juice. We found that too tangy for our tastes, so I've cut back the amount by 1/3. |
|
Serving Suggestions:
|
Serve over rice and with a side dish of green vegetable, snow peas are good. |
|
Ingredients:
|
1/2 tsp. salt 1/2 tsp. five-spice powder 1/2 tsp. freshly ground black pepper 1 pork tenderloin (about 1 pound), trimmed Cooking spray 2 tbs. chopped green onions 1 tbs. minced peeled fresh ginger 1 garlic clove, minced 1/4 cup dry sherry 1/4 cup fat-free, less sodium chicken broth 2 tsp. brown sugar 1 tsp. grated lemon rind 2 tbs. fresh lemon juice 1 tbs. low-sodium soy sauce 2 tbs. water 1 tsp. cornstarch 1/4 cup chopped green onions for garnish |
|
Instructions:
|
1. Combine first 3 ingredients, and rub evenly over pork. 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook 1 1/2 minutes on each side or until lightly browned. Remove pork from pan, and set aside. 3. Reduce heat to medium. Add 2 tablespoons onions, ginger, and garlic to pan; cook 2 minutes or until fragrant, stirring constantly. Combine sherry and next 5 ingredients (through soy sauce) in a small bowl. Add sherry mixture to pan; bring to a boil, scraping pan to loosen browned bits. Add pork to pan; cook 3 minutes or until pork is done. Remove pork from pan using a slotted spoon, reserving liquid in pan. 4. Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan, and bring to a boil. Cook 30 seconds or until slightly thickened. Serve over pork. Sprinkle with 1/4 cup green onions. |
|
Related recipes:
|
None |
2005-07-31