I usually always look for the tenderloins to go on sale. By that I mean $2.99 a pound vs. $3.99 a pound.
When they are I buy 2 packages of 2 (4 loins).
They are the perfect size for cooking for 2. I usually get 3 servings out of 1 small tenderloin.
They are lean and juicy and excellent for any diet.
Tonight, with sweet potato season in full swing, I decided to make an Asian style stir-fry. One pot, right to the table. I like that a lot.
My husband's Mom passed away this morning and I am not sure what is happening for dinner so I would need a fast meal if we are staying home.
Pork and Sweet Potatoes
makes 4 servings
* 1 tbls cornstarch
* 2 tbls brown sugar
* 3 tbls tamari
* 2 tbls sherry
* 3/4 c pineapple juice
* 1/2 tsp ground ginger
* 1/2 tsp granulated garlic
* 3 tbls canola oiol
* 1 pound pork tenderloin, cut into a 1/2 by 3" julienne
* 1 medium onion, peeled and cut into 1/4" julienne
* 1 large sweet potato (about 1 1/2 pounds), peeled and cut into 3/8 by 3" julienne
* 1 large sweet red pepper, ribs and seeds removed, cut into 3/8 by 3" julienne
* 1/2 pound snow peas, trimmed
* 4 scallions, trimmed and sliced into 1/4" diagonals
1. In a small bowl, mix cornstarch and brown sugar together. Then add tamari, sherry, pineapple juice, ginger and garlic. Mix well. Set aside.
2. In a large saute pan, heat oil over medium high heat. Saute pork, browning on all sides. When browned, remove with slotted spoon and set aside.
3. In same pan and oil, saute onion until softened, add sweet potatoes and peppers. Continue to saute an additional 3-4 minutes until softened. Add additional oil if necessary.
4. Add pork and snow peas to pan. Stir cornstarch mixture to blend and pour over pork and vegetable mixture. Cook over heat until sauce thickens. Add scallions and toss to continue.
Serve with some brown rice, bulgur or quinoa and this would also be good over creamy polenta.