Spicy Stir-Fried Pork Tenderloin with Sweet Potatoes and Broccoli
Courtesy of Every Day with Rachael Ray
Servings: 8
Prep Time: 15 Min.
Cook Time: 20 Min
Chill Time: 2 Hr.
Prep Time: 15 Min.
Cook Time: 20 Min
Chill Time: 2 Hr.
What you need:
* 1/4 c. vegetable oil
* 2-1/2 Tbsp. soy sauce
* 6 garlic cloves, finely chopped
* 1 small onion, finely chopped
* 1-1/4 tsp. Chinese five spice powder
* 1/2 tsp. crushed red pepper flakes or 12 to 16 dried Thai bird chiles
* 3 medium pork tenderloins (about 2 1/2 lbs. total), sliced crosswise 1/4-in. thick
* 1 large bunch broccoli (about 1 1/4 lb.), cut into florets, stems peeled and sliced 1/4-in. thick
* 1-1/2 lb. sweet potatoes, peeled and cut into bite-size pieces
* 1 c. chicken broth, canned
* 1 c. water
* 2 Tbsp. cornstarch
* 4 c. MinuteŽ Brown Rice, for serving
* 2-1/2 Tbsp. soy sauce
* 6 garlic cloves, finely chopped
* 1 small onion, finely chopped
* 1-1/4 tsp. Chinese five spice powder
* 1/2 tsp. crushed red pepper flakes or 12 to 16 dried Thai bird chiles
* 3 medium pork tenderloins (about 2 1/2 lbs. total), sliced crosswise 1/4-in. thick
* 1 large bunch broccoli (about 1 1/4 lb.), cut into florets, stems peeled and sliced 1/4-in. thick
* 1-1/2 lb. sweet potatoes, peeled and cut into bite-size pieces
* 1 c. chicken broth, canned
* 1 c. water
* 2 Tbsp. cornstarch
* 4 c. MinuteŽ Brown Rice, for serving
What to do:
1. In a large resealable plastic bag, combine the oil, soy sauce, garlic, onion and five-spice powder. Lightly crush the chiles with the side of a large knife and add to the bag. Close the bag; shake to mix. Add the pork to the bag of spices and mix well; squeeze out the air and seal the bag. Chill the pork for at least 2 hrs. and up to overnight.
2. Fill 2 medium saucepans halfway with water and bring each to a boil. Add the broccoli to one pot and cook for 3 min.; drain in a colander and rinse with cold water until cool. Cook the sweet potatoes in the other pot, simmering until barely fork-tender, about 5 min.; drain and let cool.
3. Preheat a large nonstick skillet or a wok over high heat. If using the skillet, add half of the pork and its marinade (if using the wok, add all of the meat at once) and stir-fry until the pork is no longer pink (about 4 min. per batch). Transfer to a bowl and cook the remaining pork.
4. In a bowl, stir together the broth, water and cornstarch until smooth. Add the broth to a large skillet and cook over medium heat, stirring, until thickened and no longer cloudy, about 2 min. Add the reserved vegetables to the pan and cook, stirring often, until heated through. Add the pork and any juices to the pan and stir until heated through, about 2 min. Season to taste with salt and pepper and serve with steamed rice.
2. Fill 2 medium saucepans halfway with water and bring each to a boil. Add the broccoli to one pot and cook for 3 min.; drain in a colander and rinse with cold water until cool. Cook the sweet potatoes in the other pot, simmering until barely fork-tender, about 5 min.; drain and let cool.
3. Preheat a large nonstick skillet or a wok over high heat. If using the skillet, add half of the pork and its marinade (if using the wok, add all of the meat at once) and stir-fry until the pork is no longer pink (about 4 min. per batch). Transfer to a bowl and cook the remaining pork.
4. In a bowl, stir together the broth, water and cornstarch until smooth. Add the broth to a large skillet and cook over medium heat, stirring, until thickened and no longer cloudy, about 2 min. Add the reserved vegetables to the pan and cook, stirring often, until heated through. Add the pork and any juices to the pan and stir until heated through, about 2 min. Season to taste with salt and pepper and serve with steamed rice.