4 tsp. olive or vegetable oil
1/4 cup water
1 tsp. ground ginger or 4 tsp. minced fresh gingerroot
2 garlic cloves, minced
1/2 cup apple jelly
1 pork tenderloin (1 lb.)
1/4 tsp. salt
hot cooked rice pilaf or rice
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| GINGERED PORK TENDERLOIN | |
| Serves 2-3 | |
| 2 large onion, thinly sliced 4 tsp. olive or vegetable oil 1/4 cup water 1 tsp. ground ginger or 4 tsp. minced fresh gingerroot 2 garlic cloves, minced 1/2 cup apple jelly 1 pork tenderloin (1 lb.) 1/4 tsp. salt hot cooked rice pilaf or rice |
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| In a skillet, saute onions in oil and water for 5-6 minutes. Stir in ginger and garlic. Cover and cook for 8-12 minutes or until onions are tender, stirring occasionally. Reduce heat; stir in apple jelly until melted. Cut tenderloin into eight slices; flatten each to 1/2 inch thickness. Sprinkle with salt. In skillet coated with nonstick spray, saute pork for 4 minutes; turn. Top with reserved onions; cover and cook for 5-7 minutes or until the meat juices run clear. Serve with rice pilaf. | |