Gingered Pork and Asparagus
Taste of Home
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My husband and I really enjoy fresh asparagus. So we were thrilled when I found this recipe for asparagus and juicy pork slices smothered in a snappy ginger sauce. —Kathleen Purvis, Franklin, Tennessee
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep: 10 min. + marinating Cook: 15 min.
Ingredients:
- 6 tablespoons apple juice
- 6 tablespoons soy sauce
- 4 garlic cloves, minced
- 1 tablespoon ground ginger
- 1 pound pork tenderloin, thinly sliced
- 2 tablespoons vegetable oil, divided
- 1 pound fresh asparagus, cut into 1-inch pieces
- 1-1/2 teaspoons cornstarch
- Hot cooked rice, optional
Directions:
Combine the first four ingredients. Reserve 1/3 cup. Pour remaining marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate reserved marinade.
Drain and discard marinade from pork. In a large skillet or wok, stir-fry half of the pork in 1 tablespoon oil for 2-3 minutes or until no longer pink. Remove pork with a slotted spoon; set aside. Repeat with remaining pork and oil.
In the same skillet, stir-fry the asparagus for 2-3 minutes or until crisp-tender. Combine cornstarch and reserved marinade until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to skillet and heat through. Serve over rice if desired. Yield: 4 servings. Diabetic Exchanges: One serving (prepared with light soy sauce and without rice) equals 3 lean meat, 2 vegetable, 1/2 fat; also, 258 calories, 557 mg sodium, 67 mg cholesterol, 11 gm carbohydrate, 28 gm protein, 11 gm fat.