Brown-sugared pork tenderloin stir-fry
Nutrition Facts
Serving Size 4 ounces pork, 1/3 cup rice, 1 1/2 cups bok choy
Calories 307
| Amount Per Serving | ||
| Monounsaturated fat | 4 g | |
|---|---|---|
| Saturated fat | 2 g | |
| Total fat | 9 g | |
| Sodium | 502 mg | |
| Cholesterol | 56 mg | |
| Dietary fiber | 3 g | |
| Protein | 26 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This stir-fry takes a little planning because the pork sits in a brown sugar rub for 2 hours before cooking, but it's worth it.
Ingredients
(Serves 4)- 1/4 cup brown sugar
- 2 tablespoons minced green onions
- 1 tablespoon minced fresh ginger
- 2 teaspoons cornstarch
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1 pound pork tenderloin, cleaned and cut into strips
- 1 1/3 cups brown and white sushi rice
- 4 teaspoons peanut oil
- 6 cups baby bok choy
- 1/2 cup sliced carrots
Directions
In a medium bowl, combine the brown sugar, green onions, ginger, cornstarch, garlic and salt with a whisk. Place pork in the bowl with the brown sugar mixture. Refrigerate for 2 hours. Meanwhile, cook rice according to package directions. Set aside.
Remove pork from refrigerator and bring to room temperature. In a wok on medium-high heat, add 2 teaspoons of peanut oil. Once oil is heated, add pork. Cook until pork has reached 155 F, about 7 minutes. While pork is cooking, heat a separate large saute pan to medium-high heat. Add the remaining 2 teaspoons of peanut oil to pan and saute the bok choy and carrots until tender, about 4 minutes. Serve with rice.