Mongolian Pork

 

 Mongolian pork is one of my most enjoyable recipes to cook. It's a simple and quick lunch that you can prepare in just thirty minutes. This variation on the traditional Mongolian dish features pork as the protein. The clinging, sweet sauce is complemented with garlic, ginger, plus soy sauce. This is the ideal quick weeknight supper.

 

1 lb pork tenderloin

¼ cup cornstarch

2 tablespoon canola oil

4 garlic cloves, minced

1 tablespoon freshly grated ginger

½ cup low-sodium soy sauce

⅓ cup dark brown sugar

¼ cup water

2 green onions, green parts only, sliced  

½ teaspoon ground black pepper

2 teaspoons sesame seeds, for garnish

 

Slice the pork tenderloin in half-inch slices.

Add the cornstarch to a large zip-top bag. Add the pork chunks and close the bag, making sure you eliminate any excess air.

Swirl the bag to coat the pork with cornstarch.

Using a slotted spoon, extract the pork pieces, brush off any extra cornstarch, and place on a platter. Pour the canola oil into a large pan over medium-high heat. Once the oil is shimmering, add the pork chunks in an equal layer, taking care that they don't overcrowd the pan. You will cook the meat in batches if needed.

Simmer the pork for four to five minutes, then turn and cook for another two or three minutes, till the internal temperature reaches 140°F.

Place the meat on a clean platter and put aside.

In the same pan, combine the garlic and grated ginger. Cook for thirty seconds, till aromatic. Stir in the soy sauce, and brown sugar, then water until blended.

Heat the sauce to a simmer. Add the meat & cut green onions to the pan.

Simmer for three minutes. The sauce will begin to thicken while it cooks.

Dish over rice and garnish with sesame seeds.