This recipe only takes a few minutes to prep and about 10 minutes to cook. If you want to get a jump start on dinner, you can cut the pork up to 24 hours ahead of time and store it in the fridge.
Ingredients
- Pork Tenderloin: Pork tenderloin usually comes in a two-pack. I used one for this recipe and froze the other one for another recipe later. I like to use a 16 ounce piece for this recipe.
- Garlic: You can mince the cloves garlic or use pre-minced garlic from a jar.
- Fresh Grated Ginger: Like the garlic, you can grate your own or use pre-grated ginger from a jar. It’s so easy!
- Soy Sauce: I like to use the low-sodium variety. This way I can cut down the amount of sodium in the recipe.
- Brown Sugar: Use dark brown sugar in this recipe. It has a deeper flavor.
Description
STEP 1: PREPARE THE PORK
Cut the pork tenderloin into 1/2 inch pieces. The key is to make sure they are the same size so that they will cook evenly.
STEP 2: COAT THE PORK
Coat the pork pieces in cornstarch. The cornstarch gives a nice crispy coating to the pork and helps to thicken the sauce. I added the cornstarch to a bowl and tossed the pork but it would have been much easier if I added the cornstarch to a clean plastic bag (zip top bag) and used my favorite bag holder. Then all I would have to do is shake it – it’s much less messy this way.
STEP 3: BROWN THE PORK
Brown the pork in a large skillet over medium-high heat. Make sure you don’t overcrowd the pan or the pork will steam and not get crispy. If you have excess meat, work in batches. Also, if you have a wok, you could easily stir fry it that way.
STEP 4: MAKE THE SAUCE
Remove the pork and add the garlic, ginger, soy sauce, brown sugar, black pepper and water to the skillet and whisk it together. The sauce will be pretty thin at this point.
STEP 5: ADD THE PORK
Add the pork back to the skillet with the green onions – use about two-thirds of the green part – and allow it to simmer in the sauce. The cornstarch coating will help thicken the sauce so it clings to the pork.
