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Recipes
November 2009

Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce

By Bon Appétit Test KitchenPhotography by Lisa Hubbard

3.5

(26)

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This 35-minute stir-fry calls for Asian sweet chili sauce, which you'll soon want to put on everything you cook.

Recipe information

  • Total Time

    35 minutes

  • Yield

    4 Servings

Ingredients

1

1 1/4-pound pork tenderloin, trimmed, cut crosswise into 1/2-inch-thick rounds, then cut into 1/2-inch-wide strips

1

tablespoon cornstarch

2

tablespoons Asian sesame oil, divided

1

tablespoon minced peeled fresh ginger

4

small unpeeled tangerines or clementines, cut (with peel) into 3/4-inch pieces

1

/4 cup Asian sweet chili sauce

2

tablespoons soy sauce

1

/4 teaspoon Chinese five-spice powder

6

baby bok choy, cut crosswise into 1-inch-thick ribbons, tough bases discarded

5

green onions, thinly sliced on diagonal, divided

Need to make a substitution?

Preparation

  1. Place pork tenderloin strips in medium bowl; sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat. Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add minced ginger; stir 30 seconds. Add pork tenderloin strips; stir-fry until pork is beginning to brown and is almost cooked through, about 3 minutes. Add tangerine pieces; toss 30 seconds. Add sweet chili sauce, soy sauce, and Chinese five-spice powder; boil until sauce in skillet thickens slightly, tossing to blend, about 1 minute. Stir in remaining 1 tablespoon sesame oil, bok choy, and half of sliced green onions. Stir-fry just until bok choy is wilted, 1 to 2 minutes. Season to taste with salt and freshly ground black pepper. Transfer to bowl; sprinkle with remaining sliced green onions and serve.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 369.4 %Calories from Fat 38.3 Fat (g) 16.0 Saturated Fat (g) 4.1 Cholesterol (mg) 96.9 Carbohydrates (g) 22.6 Dietary Fiber (g) 3.7 Total Sugars (g) 15.1 Net Carbs (g) 18.9t Protein (g) 35.3
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