Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 1 1/4-pound pork tenderloin, trimmed, cut crosswise into 1/2-inch-thick rounds, then cut into 1/2-inch-wide strips 1 tablespoon cornstarch 2 tablespoons Asian sesame oil, divided 1 tablespoon minced peeled fresh ginger 4 small unpeeled tangerines or clementines, cut (with peel) into 3/4-inch pieces 1/4 cup Asian sweet chili sauce 2 tablespoons soy sauce 1/4 teaspoon Chinese five-spice powder 6 baby bok choy, cut crosswise into 1-inch-thick ribbons, tough bases discarded 5 green onions, thinly sliced on diagonal, divided
Place pork tenderloin strips in medium bowl; sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat. Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add minced ginger; stir 30 seconds. Add pork tenderloin strips; stir-fry until pork is beginning to brown and is almost cooked through, about 3 minutes. Add tangerine pieces; toss 30 seconds. Add sweet chili sauce, soy sauce, and Chinese five-spice powder; boil until sauce in skillet thickens slightly, tossing to blend, about 1 minute. Stir in remaining 1 tablespoon sesame oil, bok choy, and half of sliced green onions. Stir-fry just until bok choy is wilted, 1 to 2 minutes. Season to taste with salt and freshly ground black pepper. Transfer to bowl; sprinkle with remaining sliced green onions and serve.
Serving Size: Serves 4.
Serving Size: Serves 4.
Nutritional Info Amount Per Serving
- Calories: 71.3
- Total Fat: 2.9 g
- Cholesterol: 28.0 mg
- Sodium: 19.5 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.8 g
- Protein: 10.4 g
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