Recipe: Stir-Fry Pork Tenderloin

STIR-FRY PORK TENDERLOIN

1 (1 lb.) pork tenderloin, cut into strips
1 tablespoon oil
1/4 teaspoon salt
1 (10 oz.) pkg. frozen asparagus pieces, defrosted
1/2 cup water, divided use
I 1/2 cups bean sprouts
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon cornstarch
1/2 teaspoon minced ginger root
Dash mace
8 cherry tomatoes, cut into quarters
2 cups hot cooked rice (for serving)

Quickly brown sliced pork (1/2 lb. at a time) in hot oil, stirring constantly; remove from pan. Sprinkle salt over pork; set aside.

Reduce heat; add asparagus and 1/4 cup water to frying pan and cook, covered for 5 minutes.

Add bean sprouts to pan and continue cooking, covered, for 5 minutes.

Combine soy sauce, garlic, cornstarch, ginger root and mace with remaining 1/4 cup water; stir into vegetables. Return pork to pan and cook 3 to 4 minutes, stirring occasionally.

Stir in cherry tomatoes and heat through.

Serve over rice.

Makes 4 servings
Source: Recipe flyer: Victory Markets and Great American Food Stores (not dated)