Courtesy of Anne at work, who Katie and I have taken up many-a-conversations about cooking...
Cooking spray
1-tablespoon dark sesame oil
¼ teaspoon crushed red pepper
3 garlic cloves, minced
1 (1-pound) pork tenderloin, cut crosswise into ½ inch thick slices
6 tablespoons water
1/3 cup dry sherry
3 tablespoons chopped fresh cilantro
3 tablespoons hoisin sauce
2 cups hot cooked long-grain rice, cooked without salt or fat
¼ cup sliced green onions
Cilantro springs (optional)
1. Coat a nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add pepper and garlic; sauté 1 minute. Add pork, cook 4 minutes on each side or until browned. Remove pork from skillet. Wipe drippings from skillet with a paper towel.
2. Combine water and next 3 ingredients in skillet; cook over medium heat 1 minute, stirring constantly. Return pork to skillet, turning to coat. Place rice on a platter; spoon pork mixture over rice, and sprinkle with green onions. Garnish with cilantro sprigs, if desired. Yield; 4 servings (serving size; 3 ounces pork and ½ cup rice).
Per serving: CAL 303 (23% from fat); PRO 27.1 g; FAT 7.9g (sat 1.9g); CARB 29.1g; FIB 1g; CHOL 79mg; IRON 2.6mg; SOD 195mg; CALC 34mg
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2 comments:
SOOOOO, how was it?!
Yum! Great blog! Thanks for visiting my blog! With regard to my Santa card and the chipboard sentiment be merry you asked about, I bought it at my local scrapbook store in a little basket upon check out. I am so sorry that I am not more help! It was the only one I had or I would send you one! Deb
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