You might be tempted to try something other than pork tenderloin in this recipe, but when it comes to texture, nothing will quite compare to this cut. If you need to, consider adding a smaller amount of the same cut before you opt for something else. I like using just the crowns of the broccoli, but stems will also work. You might have to stir-fry a bit longer to get them a proper consistency, though. Round out this meal with hot tea and steamed rice.
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- 1 lb. pork tenderloin -- trimmed and sliced into bite-sized pieces
- 1/2 c. hoisin sauce
- 1 T. Thai chili-garlic sauce
- 2 cloves garlic -- minced
- 2 T. olive oil
- 1 tsp. chili oil
- 2 c. coarsely chopped broccoli
- 1/4 c. mirin
- 1 tsp. crushed red pepper flakes
Place the bite-sized pieces of pork tenderloin in a resealable plastic bag and add the hoisin sauce, Thai chili-garlic sauce and minced garlic. Seal the bag and turn to evenly coat the meat. Refrigerate for up to 8 hours.
Heat the olive and chili oil over high heat. Add the broccoli and stir-fry for 5 minutes. Add the mirin all at once and cover and allow to steam for 2 minutes. Remove the broccoli to a different container and add the pork tenderloin and sauce to the hot pan. Stir fry for 5 minutes and then return the broccoli to the pan, along with the crushed red pepper flakes. Mix to combine and heat gently for 1 minute before serving over hot rice.
- Yields: 4 servings
- Preparation Time: 20 minutes, plus marinating time