Spicy Pork

By Marian Burros

Total Time
15 minutes
Rating
5(43)
Comments
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Ingredients

Yield:2 servings
  • 1tablespoon coarsely grated fresh or frozen ginger
  • 1large garlic clove
  • 8ounces pork tenderloin
  • 1teaspoon olive oil
  • 1teaspoon ground cumin
  • ¼teaspoon turmeric
  • ⅛teaspoon hot pepper flakes
  • ½teaspoon ground coriander
  • ½cup no-salt-added beef stock or broth
  • Freshly ground black pepper to taste
  • 1teaspoon lime juice
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

178 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 25 grams protein; 181 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Grate ginger; mince garlic.

  2. Step 2

    Trim fat from pork and cut remainder into bite-size chunks.

  3. Step 3

    Heat oil until it is very hot in nonstick pot. Saute ginger and garlic for 30 seconds. Add the pork and brown on both sides.

  4. Step 4

    Stir in cumin, turmeric, hot pepper flakes and coriander and cook about 30 seconds.

  5. Step 5

    Stir in beef stock and cook over medium-high heat until stock is reduced a little. Season with pepper and lime juice. Serve.

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Ratings

5 out of 5
43 user ratings
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Comments

Adrienne

I needed a low sodium pork recipe. This delivered! Delicious, fast, easy, and healthy. Basically everything I want in a weeknight dinner. Paired it with green beans, zucchini, and brown rice. The extra juice from this pork dish brought it all together. (I added a little tamari to mine because I thought it needed more salt and I’m not the person in the house who needs low sodium meals)

Adrienne

I needed a low sodium pork recipe. This delivered! Delicious, fast, easy, and healthy. Basically everything I want in a weeknight dinner. Paired it with green beans, zucchini, and brown rice. The extra juice from this pork dish brought it all together. (I added a little tamari to mine because I thought it needed more salt and I’m not the person in the house who needs low sodium meals)

JT

we've been using this recipe for years; my copy says that it dates bak to 1994. Tasty and easy.

Jane

I love this recipe. It is super easy and very tasty. I pair it with stir fry vegetables and rice. Delicious!

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