Ginger Lime Pork Tenderloin
Source: National Pork Producers Council
Servings: 4

1 pound pork tenderloin -- partially frozen
12 spears asparagus
4 medium carrots
2 tablespoons vegetable oil -- divided
6 tablespoons dry white wine -- or chicken broth
2 tablespoons fresh lime juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh ginger root -- minced
1/2 teaspoon lime zest -- minced

Cut pork diagonally into 1/4-inch pieces. Cut each slice into thin strips. Set aside. Slice asparagus diagonally into 1-inch long pieces (remove though ends first). Cut carrots into 2-inch long julienne pieces.

Heat 1 tbsp oil over medium-high heat in a large skillet. Add carrots, cook 5 minutes, stirring often. Add asparagus; cook 1 minute more. Lower heat to medium-low. Add 1 tbsp of wine. Cover and cook until vegetables are tender crisp (4-5 minutes). Remove.

Heat remaining oil in skillet over medium heat. Add pork. Cook and stir until no longer pink (3-4 minutes). Turn heat to low.

Combine rest of wine, lime juice, salt, pepper, ginger and lime zest. Add to skillet. Heat through; return vegetables to skillet; toss lightly, heat one minute. Serve.

NOTES: Copied by Tom Shunick 2/98