Ginger Garlic Pork

By KDHarmon

Ingredients

• Pork:
• 2 pounds pork tenderloin, silver skin removed
• 2 tablespoons soy sauce
• 1 teaspoon dry mustard
• 3 tablespoons rice wine vinegar
• 1 cup all-purpose flour
• 3 tablespoons cornstarch
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons canola oil
• Gravy:
• 3 tablespoons canola oil
• 1 large yellow onion, diced
• 3/4 cup diced fresh ginger
• 3/4 cup diced garlic
• 1 tablespoon freshly cracked black pepper
• 1 cup white wine
• 2 cups water plus 4 tablespoons
• 2 cups low-sodium chicken stock
• 4 tablespoons soy sauce
• 2 tablespoons honey
• 3 tablespoons cornstarch
• 1/2 cup diced green onions, for garnish

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Pork:
Cut the pork into 3/4-inch rounds. Stir the soy sauce, mustard, and rice wine vinegar in a large bowl. Add the pork and let marinate for15 minutes. In a shallow bowl, mix the flour, cornstarch, garlic, onion, salt, and pepper. Lightly press down on the pork to flatten and dredge in the flour mixture. Heat the oil in medium saute pan, add the pork and cook until lightly browned on both sides.

Gravy:
In a medium sauce pot, over medium heat, add the oil. When the oil is hot, add the onions, ginger, garlic, and pepper, and saute until the onions are translucent. Deglaze the pan with wine, and then add 2 cups of water, the stock, soy sauce and honey. Simmer for 1 hour or until reduced by half. Strain the gravy and return it to the pot over low heat. Combine the 4 tablespoons water and cornstarch in a small bowl. Slowly stir it into the sauce and cook until the gravy has thickened.

Plate the pork, top with the gravy and garnish with the green onions.