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Gingered Pork and Asparagus

 Gingered Pork and Asparagus
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
4 ServingsPrep: 10 min. + marinating Cook: 15 min.


  • 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


  • 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.

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Gingered Pork and Asparagus (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.