Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 Tbsp. soy sauce
- 2 Tbsp. honey
- 1 Tbsp. chopped peeled ginger
- 1/4 tsp dry crushed red pepper
- 1 x pork tenderloin - (12 ounce) fat trimmed, halved lengthwise
- 1 lb green beans trimmed
- 1/3 c. orange juice
- 1 tsp rice vinegar
- 1 tsp cornstarch
- 2 tsp peanut oil
- 1 tsp grated orange peel
- 1 x garlic clove chopped Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Mix first 4 ingredients in 13- by 9- by 2-inch glass baking dish. Add in pork tenderloin halves and turn to coat. Cover and let stand at room temperature 1 hour or possibly chill up to 4 hrs.
- Cook beans in large pot of boiling salted water till just crisp-tender. Drain.
- Heat large nonstick skillet over medium heat. Add in pork, reserving marinade in dish. Cook till pork is deep brown and thermometer inserted into center of pork registers 155 degrees, turning often, about 9 min. Transfer pork to platter; let stand 10 min. Cut pork into 1/3-inch-thick slices. Wipe skillet clean.
- Whisk orange juice, vinegar, cornstarch and reserved marinade in small bowl. Heat oil in same skillet over high heat. Add in green beans and saute/fry till beginning to brown, about 2 min. Add in orange peel, garlic, pork slices and orange juice mix. Stir till sauce boils, thickens slightly and coats bean-pork mix, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.
- This recipe yields 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 4 servings | |
| Calories 281 | |
| Calories from Fat 39 | 14% |
| Total Fat 4.45g | 6% |
| Saturated Fat 0.89g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 38mg | 13% |
| Sodium 490mg | 20% |
| Potassium 728mg | 21% |
| Total Carbs 39.82g | 11% |
| Dietary Fiber 10.9g | 36% |
| Sugars 10.56g | 7% |
| Protein 21.04g | 34% |
