Thursday, August 28, 2008
I bought a couple pork tenderloins because they were on sale this week. I roasted both of them, then I was going to decide what to do with them. For the first one, I made a pork stir-fry. It turned out ok, but nothing special. Update: after letting it sit the flavors started to really meld together and the dish was good!
1 lb pork tenderloin
1/2 cup garlic hoisin sauce
1 tbsp honey
1/2 tsp red chili flakes
2 tbsp soy sauce
1 tsp chili sauce
1 tbsp fresh grated ginger
1 tsp oil
2 tbsp cornstarch, in 1/4 cup cold water
12 oz package stir-fry veggies (carrot, broccoli, snow peas)
Serve with rice
Roast pork tenderloin in oven at 350 degrees for about 18 minutes (you can also skip this step and just stir-fry the pork in the wok).
Combine hoisin, honey, chili flakes, soy sauce, chili sauce, and ginger and stir well.
Add oil to wok.
Add veggies and stir fry for about 2 minutes.
Add sauce to wok and stir-fry for another 3 minutes.
Add cornstarch mixture.
Add diced pork, and stir fry another minute.
Serve with rice.