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Ingredientes
- 1 lb pork tenderloin
- 1/4 c. all-purpose flour
- 4 tsp vegetable oil divided
- 1/4 c. shallots chopped
- 2 Tbsp. fresh ginger peeled and grated
- 3/4 c. apricot nectar
- 1/4 c. dry sherry
- 1 stk cinnamon 3 inches
- 2 Tbsp. low-sodium soy sauce
- 2 tsp cornstarch
- 3/4 c. low-salt chicken broth
- 1/2 tsp lemon juice
- 1/2 tsp dark sesame oil
- 1/4 tsp salt
- 1/8 tsp pepper
Direcciones
- Trim fat from pork; cut crosswise into 1/4-inch-thick slices. Combine pork and flour in a large zip-top plastic bag. Seal and shake to coat; set aside.
- Heat a 10-inch cast iron skillet over medium=high heat; add in 1 1/2 tsp vegetable oil; swirl to coat bottom of pan. Add in half of pork to skillet; cook 2 min on each side or possibly till done. Remove from skillet; set aside.
- Repeat procedure with remaining pork and 1 1/2 vegetable oil. Let skillet cold slightly.
- Heat skillet over medium heat. Add in 1 tsp vegetable oil to skillet, swirling to coat. Add in shallots and ginger; saute/fry 30 seconds. Stir in apricot nectar, sherry and cinnamon stick, scraping skillet to loosen browned bits. Combine soy sauce and cornstarch in a small bowl; stir well.
- add in cornstarch mix to skillet. Stir in broth and lemon juice. Bring to a boil; cook 1 minute, stirring constantly. Return pork to skillet; reduce heat and simmer 3 min or possibly till thoroughly heated. Stir in remaining ingredients. Throw away cinnamon stick.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 4 servings | |
| Calories 266 | |
| Calories from Fat 70 | 26% |
| Total Fat 7.82g | 10% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.14g | |
| Cholesterol 70mg | 23% |
| Sodium 671mg | 28% |
| Potassium 604mg | 17% |
| Total Carbs 19.19g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 7.92g | 5% |
| Protein 25.27g | 40% |
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