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

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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.

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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.

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Member Review

Lanza's Lumaconi

I made the dish last night and found it to be a little fatty in the smell of the meat, even though I made it with a good grade of ground meat. I will try to do something different the next time I make this dish, as overall I enjoyed it and will try again. thanks for the dish.