2 tablespoons vegetable oil
salt and freshly ground black pepper, to taste
One 2-pound pork tenderloin, trimmed of all fat
2 tablespoons minced fresh ginger
2 cloves garlic, minced
3/4 cup scallions, cut into 1/4-inch rounds
2 tablespoons white wine or water
2 cups beef broth
3 tablespoons honey
1/2 cup minced carrot
1 teaspoon cornstarch dissolved in 1/2 teaspoon cold water
In a deep sauté pan over medium heat, warm the vegetable oil.
Salt and pepper the pork loin and place into the pan. Over medium-high heat, brown the pork for 2 to 4 minutes on each side. You want to brown all the surfaces of the meat. Then cover the pan, lower heat to medium, and cook until the pork is thoroughly cooked. The pork should have an internal temperature of 170 degrees F. Remove the pork from the pan and hold aside.
Remove any excess fat drippings from the pan. Add the ginger, garlic, 1/2 cup of the scallions, and the white wine or water. Cook over medium heat and scrape the surface until the wine or water boils down to about a tablespoon of liquid. Add the beef broth, honey, and carrots. Bring to a boil and boil for 10 minutes to produce a thick sauce. Add the cornstarch mixture and cook for another minute.
The pork is sliced into thin rounds and served with the sauce on top and a garnish of the remaining 1/4 cup of scallions.
Active Time: 30 Minutes
Total Time: 45 Minutes
Yield: 6 Servings