GINGERED PORK AND ASPARAGUS

Gingered Pork and Asparagus image

Provided by Christine C.

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Previous Next

6 tablespoons apple juice
6 tablespoons soy sauce
4 cloves garlic, minced
1 tablespoon ground ginger
1 lb pork tenderloin, thinly sliced
2 tablespoons cooking oil, divided
1 lb fresh asparagus, cut into 1 inch pieces
1 1/2 teaspoons cornstarch
hot cooked rice (optional)

Steps:

In a large resealable bag, or shallow glass container, combine first four ingredients.
Remove 1/3 cup and set aside.
Add pork to remaining marinade.
Seal bag or cover container and turn to coat.
Refrigerate for one hour.
In a large skillet over medium-high heat, stir-fry half of the pork in one tablespoon oil for 2-3 minutes.
Remove pork with slotted spoon; set aside.
Repeat with remaining pork and oil In same skillet stir-fry the asparagus for 2-3 minutes or until crisp-tender.
Stir cornstarch into reserved marinade; add to skillet.
Bring to boil; cook and stir for 2 minutes or until thickened.
Return pork to skillet and heat through.
Serve over rice if desired.