Brown-sugared Pork Tenderloin Stir-fry

This content is courtesy of Mayo Clinic, the No. 1 hospital in the nation according to U.S. News & World Report. Middlesex Health is a member of the Mayo Clinic Care Network. This relationship provides us with access to information, knowledge and expertise from Mayo Clinic.

Great stir-fry recipe for the weekend. Make sure you cut off any thick ends on the bok choy stems to ensure even cooking.

BROWN-SUGARED PORK TENDERLOIN STIR-FRY

Serves 4

• ¼ cup brown sugar
• 2 tablespoons minced green onions
• 1 tablespoon minced fresh ginger
• 2 teaspoons cornstarch
• 1 teaspoon minced garlic
• ¼ teaspoon salt
• 1 pound pork tenderloin, cleaned and cut into strips
• 1? cups brown and white sushi rice
• 4 teaspoons peanut oil
• 6 cups baby bok choy
• ½ cup sliced carrots

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.

Nutritional information per 1½  cups

307 calories; 9 g total fat; 2 g saturated fat; 0 g transfat; 4 g monounsaturated fat; 56 mg cholesterol; 502 mg sodium; 30 g total carbohydrate; 3 g dietary fiber; 12 g total sugars; 36 g protein.

-
These recipes are created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.