Caramel Pork

Give pork tenderloin an Asian twist by cooking in a sweet and spicy sauce. Serve alongside a mixture of sushi rice and green peas. Total: 40 minutes Yield: 4 servings Nutritional Information Calories:295 Fat:2.9g (sat 0.9g,mono 1g,poly 0.5g) Protein:27.8g Carbohydrate:37.3g Fiber:2.1g Cholesterol:75mg Iron:2.7mg Sodium:577mg Calcium:31mg

Photo by Judy P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    cup water

  • 3/4

    cup uncooked sushi or short-grain rice

  • 1/2

    teaspoon kosher salt, divided

  • 1/2

    cup frozen green peas, thawed

  • 1

    tablespoon rice vinegar

  • Cooking spray

  • 1

    pound pork tenderloin, cut into 1-inch pieces

  • 1/2

    cup chopped Vidalia or other sweet onion

  • 3

    garlic cloves, minced

  • 1/2

    cup fat-free, lower-sodium chicken broth

  • 3

    tablespoons dark brown sugar

  • 1

    tablespoon lower-sodium soy sauce

  • 1

    teaspoon bottled ground fresh ginger

  • 1/2

    teaspoon crushed red pepper

  • 2

    canned anchovy fillets, rinsed and minced

  • 8

    lime wedges

Directions

1. Combine 1 cup water, rice, and 1/4 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes; remove from heat. Let stand 10 minutes; gently stir in peas and vinegar. 2. Heat a medium skillet over high heat. Coat pan with cooking spray. Add pork; sauté 5 minutes. Sprinkle with 1/4 teaspoon salt. Add onion and garlic; stir-fry 2 minutes. Stir in broth and next 5 ingredients (through anchovy); bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Spoon 1/2 cup rice on each of 4 plates; top each serving with 1/2 cup pork mixture. Serve with lime wedges.

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