"Put a spin on your normal stir fry this week! Cook with lean pork tenderloin in a Peruvian-style marinade to kick up the flavor a notch!"
1 ½ pounds pork tenderloin, cut into 1-inch thick strips
3 tablespoons olive oil
1 red onion, sliced thick
1 ½ cups plum tomatoes, sliced thick, seeds removed
1 teaspoon cumin
2 tablespoons soy sauce
3 tablespoons rice vinegar
¼ cup fresh cilantro, chopped
2 tablespoons green onions, sliced
1 key lime, quartered
cooked white rice
3 tablespoons garlic, minced
2 tablespoons kosher salt
2 teaspoons cumin
¼ cup rice vinegar
3 tablespoons soy sauce
1 teaspoon kosher salt
In a small bowl, combine all of the marinade ingredients and mix.
Add in the pork, cover the bowl with a plastic wrap, and refrigerate for 1 hour.
Using a wok or a sauté pan, bring to high heat, add the olive oil and onions, and sauté for 3 minutes, stirring occasionally.
Add the pork (discarding the marinade) and cook until golden brown, 7 minutes.
Add the tomatoes, cumin, soy sauce, rice vinegar, cilantro, and green onion. Cook for another 5 minutes.
Serve with white rice, garnish with the key lime sections.