Stir-Fried Pork Tenderloin with Vegetables

30 minutes Prep: 20 minutes Cook: 10 minutes

186 calories per serving view nutrition facts

3 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

3/4	pound	pork tenderloin
3	tablespoons	soy sauce
1	tablespoon	sherry	dry
2 1/2	teaspoons	cornstarch
1 1/4	teaspoons	sugar
1/4	teaspoon	ginger root	minced fresh
1x	Salad	vegetable oil
1/2	bunch	broccoli florets
1/2	pound	mushrooms	sliced
1	each	carrot	thinly sliced
1/4	teaspoon	salt
2	tablespoons	water

Directions

1. With knife held in slanting position, almost parallel to the cutting surface, cut tenderloin crosswise into 1/8 inch thick slices.

In medium-sized bowl, mix pork with next 5 ingredients.

2. In 12 inches skillet or wok over high heat, in tablespoons hot salad oil, cook broccoli, mushrooms, carrot, and salt, stirring quickly and frequently (stir frying) until vegetables are coated with oil.

Add water and stir fry until vegetables are tender-crisp; spoon onto warm platter.

3. In same skillet over high heat, in 2 more tablespoons hot salad oil, cook pork mixture until pork loses its pink color, about 2-3 minutes, stirring quickly and frequently.

Return vegetables to skillet with pork; heat through.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 244g

Amount per Serving

Calories 186 20% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 74mg	25%
Sodium 1203mg	50%
Total Carbohydrate 10.0g	3%
Dietary Fiber 1.0g	6%
Sugars 4.0g
Protein 27.0g	55%

Vitamin A	69%		Vitamin C	6%
Calcium	2%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to patent

Last Recipes Viewed

Recipe Bite

Cloves

by Laurie

General:Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family. The name comes from the French "clou" meaning nail....

Member Review

All-American Cole Slaw

Everything taste is personal, a lot comes from our heritage: A Southerner and not too much on some of the ingredients mentioned in this recipe, egs. carrots, celery, our family recipe call for Finely grated cabbage, finely keyword Scallions chopped to taste size Tomatoes, cut to size-taste, smaller for us. Mayonnaise, only Hellman's will do for ours. Garlic salt to taste, only Lowry's for us; it becomes stronger with age,as does the amount of mayo, as the water is brought out by the salt. A moderate dash of vinegar - personal taste, I love Teragon That's it; and it's great - once perfected to taste, it's won over everybody's who's ever had it! Thanks to my Mother, Kathryn, for this one, as with all our beloved Southern cooking ways - simple and ever so delicious! People who've had our gravies made after frying meats, especially chicken, call it a food group.