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| General Category : Main Course |
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| Food Group : Meat-Pork, Vegetables |
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| Preparation Method : Boil/Simmer |
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Steamed over vegetables, the pork tenderloin is simply succulent, and this main dish is packed with B vitamins.
Calories 226, Vit C 43% RDI, Vit B1 56% RDI, Zinc 39% RDI
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Ingredients
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8 oz (250 g) snow peas or sugar snap peas |
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1 lb (500 g) pork tenderloin |
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2 green onions, minced |
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3 tbsp (45 mL) cornstarch |
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2 tsp (10 mL) sesame oil |
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2 tsp (10 mL) Chinese rice wine or dry sherry |
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1 tsp (5 mL) sodium-reduced soy sauce |
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1 tsp (5 mL) grated peeled gingerroot |
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1/4 tsp (1 mL) white pepper |
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1-1/2 tbsp (22 mL) black bean and garlic sauce |
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Preparation
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Pull strings from pea pods and discard; arrange pods over bottom of 8- or 9-inch/20 or 23 cm pie plate or heatproof serving dish.
Thinly slice pork; in bowl, stir together with onions, cornstarch, oil, wine, soy sauce, ginger and pepper to coat evenly. Layer slices over pods; top with small dollops of black bean and garlic sauce.
Place dish in hot steamer; steam, covered, over high heat until bottom slices are just pink in centre, 15 to 18 minutes.
Makes 4 servings.
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Nutritional information
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Per serving: about 226 cal, 29 g pro, 6 g total fat (1 g sat. fat), 13 g carb, 2 g fibre, 67 mg chol, 198 mg sodium. % RDI: 3% calcium, 19% iron, 6% vit A, 43% vit C, 11% folate.
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Source
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Homemakers Magazine: April 2007
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