Recipe: East-West Chili Pork (using pork tenderloin)

EAST-WEST CHILI PORK

"This tasty pork stir-fry combines that perennial North American favorite, tomato ketchup, with prepared Asian sauces. Serve over hot white rice, accompanied by a steamed green vegetable for a fast and delicious meal."

1 tablespoon (15 mL) vegetable oil
1 pound (500 g) pork tenderloin, cut into 1/2-inch (1 cm) thick slices
Freshly ground black pepper
1/4 cup (50 mL) soy sauce
1/4 cup (50 mL) ketchup
1/4 cup water (50 mL)
2 tablespoons (25 mL) packed brown sugar
1 teaspoon (5 mL) Asian chili sauce
Hot cooked white rice (for serving)
finely chopped green onion. (optional garnish)

In a skillet, heat oil over medium heat. Add pork and cook, turning once, until just a hint of pink remains in the center, about 4 minutes. Season liberally with black pepper. Transfer to a warm platter.

Add soy sauce, ketchup and water to pan and cook, stirring, until mixture comes to a boil and thickens, about 1 minute. Stir in brown sugar and Asian chili sauce. Pour over pork. Serve over hot white rice. Garnish with finely chopped green onion.

Makes 4 servings
Source: The Convenience Cook by Judith Finlayson