Serves 6
2 tbsp. olive oil
1 tsp. fresh garlic, minced
1 tsp. yellow onion, minced
1 1⁄2 lb. pork tenderloin, cut into 1⁄2 inch medallions
1⁄2 cup hoisin sauce
2 tbsp. soy sauce
2 tbsp. sugar
1⁄2 cup vegetable stock
1 cup bok choy, chopped
1 cup carrots, grated
1⁄2 cup red cabbage, grated
1⁄2 cup red pepper, chopped
1⁄2 cup green onion, chopped
1 bunch green onion, chopped (bottom halves)
3 cups white or brown rice, cooked
fresh cilantro for garnish
1. Heat olive oil in large deep skillet over medium heat. Add garlic and onion and sauté until translucent. Add pork medallions (which can be tossed with oil, herbs and soy sauce, optional) and cook for 2 minutes on each side. Remove from heat.
2. In a separate sauté pan add hoisin, soy sauce, sugar and vegetable stock and reduce over medium heat for 3 minutes. Add vegetables and cook for 3 minutes. Add pork medallions to quickly reheat, about 30 seconds. Pour over rice. Garnish with cilantro.
