 |
Sweet
and Saucy
Pork Tenderloin |
 |
|
| I n g r e d i e n t s |
|
 |
1 ActiFry spoon olive oiil |
|
1 onion, thinly sliced |
|
1 lb (500 g) pork tenderloin, thinly sliced |
|
1 ActiFry spoons cornstarch,
divided |
|
1 cup (250 mL) plain tomato sauce |
|
1 ActiFry spoon brown sugar |
|
1 ActiFry spoon each red wine
vinegar and soy sauce |
|
2 cloves garlic, minced |
|
1 tsp (5 mL) each minced ginger and
toasted sesame oil |
|
2 cups (500 mL) each shredded Napa or Chinese
cabbage and thinly sliced shiitake mushrooms |
|
| Serves - 4 |
| Preparation - 15 min |
| Cooking - 20min |
|
|
|
|
|
 |
Place the onion and oil in the ActiFry pan. Cook
for 5 minutes. Meanwhile, toss the pork with 1/2
ActiFry spoon cornstarch. Add the coated pork to
the ActiFry pan. Cook for 5 minutes. (If necessary,
stir the pork with a wooden spoon to separate the
slices.) |
 |
Meanwhile, whisk the remaining cornstarch with
the tomato sauce; stir in the brown sugar, red wine
vinegar, soy sauce, garlic, ginger and sesame oil. |
 |
Add the tomato sauce mixture, cabbage and mushrooms
to the ActiFry pan. Cook for 10 minutes or until
the pork is tender and the sauce is thickened. |
|
|
| Variation |
|
| |
Substitute lean beef, lamb or chicken breast for the pork. |
|
| N u t r i t i o u s T i p |
|
| |
For a lower salt version of this recipe, use sodium-reduced
soy sauce and no salt added tomato sauce. Excellent
source of: Riboflavin, Thiamine, Vitamin B6, Vitamin
B12, Zinc |
|
| N u t r i t i o n V a l u e s P e r S e r v i n g |
|
| |
280 calories
10g total fat
3g saturated fat
0 g trans fat
77mg cholesterol
19 g carbohydrates
2g fibre
28g protein
545 mg sodium
663mg potassium
|
|
|
|
|
