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Wednesday, May 30, 2012

Ginger Pork Tenderloin

Sorry I've been M.I.A. for so long! The holiday weekend was jam packed. Edited to add: Holy shit, I forgot it was Wednesday! No workout for this week, I guess. Oh well. LET'S EAT INSTEAD

Ginger Pork Tenderloin (with lima beans and cauliflower rice)
serves 2-4

1/4 cup water
1/4 cup dry sherry
3 tbsp honey
2 tbsp soy sauce
1.5 tbsp fresh grated ginger
2 tsp cornstarch
1 1lb pork tenderloin
1 tbsp veggie oil
1 tbsp sesame seeds, toasted

Mix the first six ingredients together and set it aside.

Sear your pork tenderloin on all four sides, 2 minutes a side. I was using cast iron so I just cut it up right in the skillet after searing.

Transfer the pork to a bowl or plate.

Keep warm. I did it like this, which makes it look like a giant clam. Hello, clam!

Grab your sauce, whisking to re-mix since the cornstarch will have clumped on the bottom, and toss her in.

Once it thickens a bit, add your pork back to it, including any juices that might have accumulated.

Add your sesame seeds. Remember how the recipe calls for only a tablespoon? Well, I opened the "spoon" side of my sesame seeds, so when I meant to shake out about 1 tbsp, I shook out probably 1/4 cup.  Oh well, it was still delicious!

Anyways. Your pork is done, so plate it up with your sides! Here's what we did. That awesomeness below is cauliflower that had a visit with my Cuisinart. Chopped to the consistancy of rice, it was then put in a skillet with some vegetable oil and garlic powder and heated through until nice and hot. That's all you have to do for cauli rice!

So, plate that stuff up!

We had both worked out that day so I figured we needed something more than just lean meat and veggies masquerading as rice. Also we love lima beans, so it's a win-win:

Top with meat, top with sauce, and enjoy!

You know, on second thought, I recommend adding at least a couple more tablespoons of sesame seeds. It was SO good.

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