Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce

Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce calories by ingredient
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Introduction

A tangerine's skin is so thin that when it's cooked, you can eat the fruit—peel and all. Asian sweet chili sauce is an orange-colored, slightly spicy bottled Thai sauce; it's available in the Asian foods section of some supermarkets. Chinese five-spice powder can be found in the spice section of most supermarkets. A tangerine's skin is so thin that when it's cooked, you can eat the fruit—peel and all. Asian sweet chili sauce is an orange-colored, slightly spicy bottled Thai sauce; it's available in the Asian foods section of some supermarkets. Chinese five-spice powder can be found in the spice section of most supermarkets.
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

Directions

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.

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