Brown-sugared pork tenderloin stir-fry
This stir-fry takes a little planning because the pork sits in a brown sugar rub for 2 hours before cooking, but it's worth it.
Nutrition Facts
Serving Size: 4 ounces pork, 1/3 cup rice, 1 1/2 cups bok choy
Calories: 307
Serving size
4 ounces pork, 1/3 cup rice, 1 1/2 cups bok choy
Calories
307
Monounsaturated fat
4 g
Saturated fat
2 g
Total fat
9 g
Sodium
502 mg
Cholesterol
56 mg
Dietary fiber
3 g
Protein
26 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 4)
- 1/4 cup brown sugar
- 2 tablespoons minced green onions
- 1 tablespoon minced fresh ginger
- 2 teaspoons cornstarch
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1 pound pork tenderloin, cleaned and cut into strips
- 1 1/3 cups brown and white sushi rice
- 4 teaspoons peanut oil
- 6 cups baby bok choy
- 1/2 cup sliced carrots
Directions
In a medium bowl, combine the brown sugar, green onions, ginger, cornstarch, garlic and salt with a whisk. Place pork in the bowl with the brown sugar mixture. Refrigerate for 2 hours. Meanwhile, cook rice according to package directions. Set aside.
Remove pork from refrigerator and bring to room temperature. In a wok on medium-high heat, add 2 teaspoons of peanut oil. Once oil is heated, add pork. Cook until pork has reached 155 F, about 7 minutes. While pork is cooking, heat a separate large saute pan to medium-high heat. Add the remaining 2 teaspoons of peanut oil to pan and saute the bok choy and carrots until tender, about 4 minutes. Serve with rice.
