This was simple and tasty and even the pickiest of my children liked it. This makes 4 servings at about 350 calories per serving. 15 minute prep time,less than 10 minute cook time.
INGREDIENTS FOR PORK MARINADE
- 1¼ pounds pork tenderloin
- 1½ tablespoons brown sugar
- 3 garlic cloves, (minced)
- 1 inch fresh ginger, (grated)
- 2 tablespoons less-sodium soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons vegetable oil, (divided)
INGREDIENTS FOR SERVING
- Steamed White Rice
- Raw Carrots
- Raw Red Onion
- Spinach *See Notes*
- Sauteed Mushrooms *See Notes*
- Sesame Seeds
DIRECTIONS
- Freeze the pork in the freezer for 30 minutes, until firm around the edges.
- Combine brown sugar, garlic, ginger, less-sodium soy sauce, and sesame oil into a bowl. Set aside.
- Trim the silver skin then cut the pork tenderloin against the grain into small thin slices. Transfer into a bowl or a resealable plastic bag. Pour in the sauce and gently shake until the meat is covered in sauce, then put it in the fridge for 10 minutes or up to 2 hours.
- Heat up 1 tablespoon of oil in a large skillet over medium-high heat then cook the first batch of loin undisturbed, until dark brown underneath for about 1 – 1½ minutes (depending on the thickness). Toss the meat, breaking up using tongs or wooden spoon and continue cooking on the side for 1 – 1½ minutes or until brown. Season with salt and pepper if needed.
- Wipes the skillet to clean excess dirt, add 1 tablespoon of oil and cook the remaining meat.
Add a generous amount of rice, pork meat, spinach , carrots, and onions into a bowl and serve.
NOTES: I sauteed the spinach and mushrooms. I used olive oil and a of squeeze lemon in the spinach and butter and soy sauce in the mushrooms. It just amped up flavor, but you could actually do both raw if you wanted.