Gingered Pork and Asparagus Recipe

Gingered Pork and Asparagus Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

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

This recipe is:

Contest Winning

Quick

[X]

Rate Gingered Pork and Asparagus Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Gingered Pork and Asparagus Recipe

Prep: 10 min. + marinating Cook: 15 min.

Yield: 4 Servings

10 15 25

Ingredients

6 tablespoons apple juice
6 tablespoons reduced-sodium soy sauce
4 garlic cloves, minced
1 tablespoon ground ginger
1 pound pork tenderloin, thinly sliced
2 tablespoons canola oil, divided
1 pound fresh asparagus, cut into 1-inch pieces
1-1/2 teaspoons cornstarch
Hot cooked rice, optional

Directions

In a bowl, combine the first four ingredients; set aside 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. In a large skillet or wok, stir-fry half of the pork in 1 tablespoon oil for 2-3 minutes or until tender. 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 with 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.

Originally published as Gingered Pork and Asparagus in Taste of Home April/May 1997, p27