Pork tenderloin is amazingly low in fat. Here, it’s quickly sautéed, then glazed in a ginger-orange sauce.
Spicy pork and peppers
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2 to 4 servings
- 1 onion
- 1 tsp olive oil
- 1 pork tenderloin , about 375 g
- 2 tbsp minced fresh ginger , or 2 tsp bottled minced ginger
- 1/2 cup fresh or reconstituted frozen orange juice
- 1 tsp hot chili-garlic sauce
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 2 small bell peppers , preferably 2 different colours
- 1 cup sugar snap peas
- Slice onion in half, then thinly slice. Heat oil in a large frying pan set over medium heat. Add onion and cook, stirring occasionally.
- Meanwhile, slice tenderloin into 1/4-inch- (0.5-cm-) thick rounds. Immediately add tenderloin to onion along with ginger. Stir often until pork loses its pink colour, about 5 minutes. Add orange juice, chili-garlic sauce, cumin and salt. Increase heat to high.
- Core and seed peppers. Then slice into strips and immediately add to frying pan along with peas, if using. Stir often until peppers are tender-crisp and sauce is reduced to about 1/2 cup (125 mL), from 2 to 3 minutes. Wonderful over rice or pasta.
Nutrition (per serving)
- 21.4 g,
- 9.9 g,
- 3.5 g,
- 1.4 g,
- 351 mg.