2 pork tenderloins, about 3/4 pound each (see note)
2 tablespoons soy sauce
2 teaspoons Oriental chile garlic sauce
1 tablespoon toasted sesame oil
1 tablespoon rice wine or lemon juice
1 teaspoon sugar
Minced cilantro and pickled ginger as garnishes, optional
Trim the pork of any fat and cut off the thin tips. Reserve for another use. (I stockpile the tenderloin tips in the freezer.)
Cut each tenderloin into 6 slices and flatten to 1-inch thickness with a mallet or heavy knife.
Whisk the remaining ingredients together and pour over the pork. Marinate at room temperature for 30 minutes.
Heat a nonstick skillet and spray the pork slices with vegetable oil. Saute over medium heat, turning once, for 4 to 5 minutes per side.
Garnish with the pickled ginger and cilantro. Makes 4 servings.
Note: Tenderloins generally come two to a package, so you will need one package. Don’t confuse pork tenderloin with pork loin. Butterflied pork chops can also be used in this recipe; because they are cut thinner, cook them for a little less time.
Per serving: 285 calories; 9 g fat (3 g saturated fat; 28 percent calories from fat); 2 g carbohydrates; 126 mg cholesterol; 365 mg sodium; 45 g protein; 0.2 g fiber.