Pork Tenderloin Stir Fry

 This is another good solid pantry recipe for a bowl and uses pork tenderloin which seems to be on sale a lot. I thought the pork was very tasty. Actually, Jacob is the one who made this dish since I was out in the field for work. I got it from the Posh Journal website. We used kale from the garden instead of spinach to make the salad. 

Pork Tenderloin Stir Fry

Servings: 4

Time: 25 minutes

Ingredients:

    1 ¼ pounds pork tenderloin

    1 ½ tablespoons brown sugar (Or use 1 ¼ tablespoons brown sugar for less sweet version)

    2 garlic cloves (minced)

    1 inch fresh ginger (grated)

    2 tbsp less-sodium soy sauce

    2 tsp sesame oil

    2 tbsp vegetable oil (divided)

For Asian Bowl (Or Choose Your Own Favorite Vegetables):

    fresh carrots

    Korean spinach salad 

    fresh scallions

    fresh radishes

Steps:

1. Freeze the pork in the freezer for 30 minutes, until firm around the edges. 
2. Combine brown sugar, garlic, ginger, less-sodium soy sauce, and sesame oil into a bowl. Set aside. 
3. For tender meat: first, you need to remove the silverskin then cut the pork tenderloin against the grain into small thin slices. Transfer into a bowl or a resealable plastic bag. Pour in the sauce and gently shake until the meat is covered in sauce, then put it in the fridge for 10 minutes or up to 2 hours. 
4. Heat up 1 tablespoon vegetable oil in a large skillet over medium-high heat then cook the first batch of loin undisturbed, until dark brown underneath for about 1 – 1.5 minutes (depending on the thickness). Toss the meat, breaking up using tongs or wooden spoon and continue cooking on the side for 1 – 1.5 minutes or until brown. Season with salt and pepper if needed.
5. Wipes the skillet to clean excess dirt and heat 1 tablespoon oil, cook the remaining meat for about 1 – 1.5 minutes or until brown on each side. Season with salt and pepper if needed.

To Build an Asian Bowl:

1. Add a generous amount of rice, pork meat, spinach salad, carrots, scallion, radish and spicy sauce into a bowl. Enjoy! 

Korean Spinach Salad 

Ingredients:

    8 ounces fresh spinach

    4 cups water

    1 clove garlic minced

    1 green onion chopped

    1½ teaspoons soy sauce

    1½ teaspoons sesame oil

    2 teaspoons toasted sesame seeds

    Optional : ¼ salt

Steps:

1. Wash the spinach thoroughly under running cold water. Rinse twice and cut the root ends of spinach
2. Boil 4 cups of water on high heat in a large pot. Blanch the spinach for 30 seconds
3. Remove the spinach from the heat and rinse in cold water a couple of times. Squeeze out excess water from the spinach with hands.
4. In a medium mixing bowl: Add minced garlic, green onion, soy sauce, sesame oil, and sesame seeds.
5. Add salt according to your liking
6. Put the spinach into the bowl and mix well.

EAT