Ingredients
- 1 pork tenderloin (about 1 lb.)
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry
- 2 garlic cloves crushed
- 2 teaspoons grated peeled ginger
- 3 small zucchini ( 8 oz. each)
- 2 medium green onions
- 1 large red pepper
- 1 tablespoon olive or salad oil
- 1/2 teaspoon alt
- 1-3/4 teaspoons sugar
- 1/2 teaspoon cornstarch
Preparation
Step 1
Trim any excess fat from pork tenderloin. In 11" x 7" glass baking dish, mix soy sauce, sherry, garlic and ginger. Add tenderloin, cover and refrigerate, turning tenderloin occasionally about 40 minutes. While tenderloin is marinating, cut zucchini into bite size chunks. Cut green onions into 2" long pieces, thinly slice lengthwise. Cut red pepper into thin 2" strips. About 20 minutes before serving, preheat broiler. Place tenderloin on rack in broiling pan, reserve marinade. With broiling pan, 5 to 7" from source of heat, broil tenderloin 12-15 minutes, turning tenderloin once until it's browned on the outside and still slightly pink in the center.
Meanwhile, in nonstick 10" skillet over medium-high heat, in hot olive or salad oil, cook zucchini, green onions, red pepper and salt until vegetables are golden and tender crisp. Pour reserved marinade into small saucepan. Over medium-high heat, heat marinade and sugar to boiling. In cup mix cornstarch and 1/2 cup cold water until blended, stir into mixture in saucepan. Heat sauce to boiling, boil 1 minute. Place tenderloin on cutting board, let stand 5 minutes, cut into 1/2" thick slices. Arrange pork and vegetables on warm large platter, spoon sauce over pork.