Mongolian Pork

Ingredients

1 lb Pork tenderloin

1/4 cup cornstarch

2 Tbsp canola oil

4 garlic cloves, minced

1 Tbsp freshly grated ginger

1/2 cup low-sodium soy sauce

1/3 cup brown sugar 

1/4 cup water

2 green onions, green parts only, sliced into 2 inch pieces (optional)

1/2 tsp ground black pepper

2 tsp sesame seeds, for garnish

1) Cut the pork tenderloin into 1/2 inch pieces.

2) Add the cornstarch to a large Ziploc bag; Add the pork pieces to the bag and seal it, making sure to remove the excess air.

3) Shake the bag to cut the pork in the cornstarch.

4) Use a slotted spoon to remove the pork pieces, shaking off excess cornstarch, and transfer to a plate.

5) Add the canola oil to a large skillet over medium – high heat. When the oil is shimmering, add the pork pieces in an even layer being careful not to overcrowd the pan. You can cook the pork and batches if you need to.

6) Cook the pork for 4–5 minutes then flip the pork and cook for an additional 2–3 minutes or until the internal temperature is 140° F.

7) Transfer the poor to a clean plate and set aside.

8) In the same skillet, add the garlic and grated ginger. Cook for 30 seconds until fragrant.

9) Add the soy sauce, brown sugar, and water and stir to combine.

10) Bring the sauce to a simmer. Add the pork and sliced green onions to the skillet.

11) Cook for 3 minutes. The sauce will thicken as it cooks.

12) Serve over rice and sprinkle with sesame seeds for garnish.