Ingredients

  • 1 12-16 oz. pork tenderloin
  • 4 Tbsp J. Olive Co. Serrano Honey Vinegar
  • 2 Tbsp orange, peels and juice reserved
  • 2 Tbsp ginger, peeled and grated
  • 4 Tbsp J. Olive Co. Japanese Roasted Sesame Oil
  • 1/2 flour
  • 6 scallions, cut in 1 inch strips on the diagonal
  • 1/4 cup J. Olive Co. Japanese Roasted Sesame Oil
  • 2 cloves garlic, thinly sliced
  • 2 cup rice or rice noodles, prepared as directed

Directions

  1. Cut tenderloin in 1/2 inch slices. Put slices under plastic wrap or wax paper and pound with a meat mallet until about 1/4 inch thick. Cut against the grain into thin strips about 1 1/2 inches long.
  2. Combine 4T of Japanese Roasted Sesame Oil, Serrano Honey Vinegar, ginger, juice and peels in a medium dish. Add pork strips. Marinate for 1-4 hours in the refrigerator. Remove from marinade and reserve liquid. Pat pork dry with paper towels. Put flour in a plastic bag and toss pork strips until they are lightly dusted. Discard excess flour.
  3. Heat 1/4 C Japanese Roasted Sesame Oil in a frying pay and sauté pork for a few minutes. Add scallions, garlic and the reserved marinade. Reduce to a sauce. (2-4 minutes). Remove peels if desired.
  4. Divide previously prepared hot rice or noodles onto four plates. Top with pork and sauce. Enjoy!

Recipe courtesy of Saratoga Olive Oil 

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