I purchased a pork tenderloin from the meat man at our local Farmer's Market and I was amazed at the difference in color, tenderness, and quality versus my standard grocery store pork. If you have access to a local organic meat farmer, give him or her a try! I'm really glad that I did.
1-1 1/2 lb pork tenderloin, sliced
2 cloves garlic, minced
1 teaspoon ginger, minced
1/4 lite cup soy sauce
1 Tablespoon mirin
1 Tablespoon rice wine vinegar
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
1 Tablespoon safflower (or other clear, high heat) oil
1 bunch asparagus, sliced diagonally
1 head broccoli, cut into florets
1. Combine garlic, ginger, soy sauce, mirin, rice wine vinegar, and sesame oil in a large freezer bag or bowl. Add pork, cover, and refrigerate for at least half an hour.
2. When ready to cook, put heavy large pan or wok over high heat until very hot. Add oil and using tongs, pull pork out of marinade (reserving marinade) and add to pan. Sautee quickly until no longer pink. Meanwhile, mix cornstarch into marinade. Remove from pan and put on a plate.
3. Add vegetables to pan and cook for 2 minutes. Add marinade and cook another minute. Add pork back into pan and cook for 1 more minute. Serve over Sesame-Cashew Brown Rice.
Serves 2-4.
Printable version here.
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