3green onionssliced (white and green parts separated)
2clovesgarlicminced
1tablespoonfresh gingergrated
1/3cupfresh orange juice
2tablespoonsoy sauce
1tablespoonrice vinegar
1tablespoonhoney
1teaspoontoasted sesame oil
Sesame seedsfor garnish
Instructions
Sprinkle the cornstarch over the pork pieces and toss to coat well. 1 pound pork tenderloin, 2 tablespoons cornstarch
Heat a wok or deep skillet over medium-high heat then add 1 tablespoon of oil, coating the bottom. Add the pork and lightly brown for about 2-3 minutes per side. Cook the pork until about 80% done. You may need to cook in batches so as not to overcrowd. Place on a plate and set aside. 2 tablespoons olive oil
While the vegetables are cooking, combine the orange juice, soy sauce, rice vinegar and honey. Whisk to combine. 1/3 cup fresh orange juice, 2 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey
Add the pork back to the wok and cook for a few more minutes until the pork is fully cooked through. Pour the sauce into the wok and toss until everything is coated. Allow the sauce to thicken over the pork and vegetables and remove from heat.
Drizzle the sesame oil over the top. Add the green part of the green onions and sesame seeds and serve. 1 teaspoon toasted sesame oil, Sesame seeds
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 4, with 1 serving being 1/4 of the pork and veggies. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **