Ingredients
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1 3/4 lbs pork tenderloin
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1/4 cup white wine
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1/4 cup soy sauce
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1/4 teaspoon red pepper flakes
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1 tablespoon minced fresh ginger
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1 tablespoon minced fresh garlic
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2 teaspoons fish sauce
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2 tablespoons lime juice (fresh squeezed)
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1 teaspoon brown sugar
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2 teaspoons olive oil or 2 teaspoons peanut oil
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2 green onions, thinly sliced on diagonal
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1/4 cup chopped fresh cilantro
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1 tablespoon chopped peanuts
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cornstarch, mixed with
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water
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steamed rice (jasmine preferable)
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2 tablespoons finely diced red peppers
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2 lime wedges
Instructions
- Cut tenderloin in half lengthwise.
- In a ziplock bag, combine wine, soy sauce, pepper flakes, ginger, garlic, fish sauce, lime juice and brown sugar.
- Place the pork tenderloin in the marinade.
- Place in refrigerator for 1/2 hour, turning occasionally.
- Remove meat from marinade, reserving marinade.
- Heat oil in skillet.
- Brown tenderloin pieces on all sides.
- Cook until almost done.
- Remove from skillet and place on cutting board.
- Place marinade into the same skillet and bring to a simmer.
- While simmering, cut tenderloin into 1 inch slices.
- Return to skillet and cook until the meat is no longer pink.
- If desired thicken sauce with a mixture of cornstarch and cold water.
- Serve meat and sauce over steamed jasmine rice.
- Garnish with red pepper, cilantro, green onions and lime wedges.
- Sprinkle with peanuts.