Pork is a perennial favorite among meat eater and this recipe from Good House Keeping “Step By Step Cookbook” will be very easy and tasty to prepare.
When baking I recommend that you use a good meat thermometer because oven temperatures do vary and you don’t want to eat undercook pork.
Check out my product reviews for a good thermometer that can fit your budget.
Each Serving: About 225 calories, 26g protein, 11g carbohydrate, 8g total fat ( 2g saturated fat) 65mg Cholesterol, 835mg sodium
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry
- 2 teaspoons grated, peeled fresh ginger
- 2 garlic cloves, minced
- 1 lb pork tenderloin
- 1 tablespoon olive oil
- 3 small zucchini ( 8 ounces each ) quartered lengthwise and cut into 2-inch pieces
- 2 medium green onions each cut lengthwise in half, then cut into 2-inch pieces
- 1 large red pepper cut into thin 2 inch strips
- 1/2 teaspoon salt
- 1 3/4 teaspoon sugar
- 1/2 teaspoon cornstarch
- In a baking dish, mix soy sauce, sherry, ginger, and garlic until well combined. Add pork tenderloin, turning to coat. Cover and refrigerate, turning tenderloin occasionally, 40 minutes. About 20 minutes before serving, preheat broiler. Take the pork out of baking dish and save the marinade. Broil the pork for about 15 to 20 minutes or until the internal temperature reaches 155 degrees.
- Take the tenderloin out and let stand for about 10 minutes. In a 10inch skillet heat olive oil over medium heat. Add zucchini, green onions, red pepper, and salt; cook, stirring often until golden and tender-crisp.
- in a small saucepan heat reserved marinade and sugar to boiling over medium heat. In a small bowl, mix cornstarch and 1/2 cup cold water; stir into saucepan. Heat to boiling; stir one minute.
- Cut pork tenderloin on slight diagonal into 1/2 inch thick slices. To serve, arrange vegetable mixture and pork on a platter, spoon sauce over the pork.