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Pork Tenderloin with Pineapple Cucumber Salsa

Lauren

/

Dec 18th, 2014

Pork

Asparagus and Lamb Stir Fry

Asparagus and Lamb Stir Fry: Main Image

Quick Facts

Servings: 4
Cook Time: 15 min.
Chili-garlic sauce and sugar add a touch of sweet and spicy to this tempting meal.

Ingredients

  • 1 lb boneless lamb, (from the leg or loin)
  • 2 Tbs soy sauce, divided
  • 3 tsp cornstarch, divided
  • 1/2 cup low sodium chicken stock or dry Sherry
  • 1 Tbs (Chinese) chili-garlic sauce
  • 1 tsp sugar
  • 2 Tbs peanut oil or vegetable oil
  • 4 green onions, cut diagonally into 1-inch pieces
  • 1 tsp freshly minced ginger
  • 1 clove garlic, minced
  • 1 lb asparagus, ends trimmed, cut into 2- inch pieces
  • 2 Tbs sesame seeds, toasted

Directions

  • Cut lamb into long 2-inch wide strips along the grain of the meat, then cut crosswise (across the grain), into thin slices. This ensures tender mouthfuls. In a medium bowl, combine the lamb, 1 tablespoon of the soy sauce, and 2 teaspoons of the cornstarch.
  • To make the stir-fry sauce: In a small bowl, stir together the stock, the remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch, the chili-garlic sauce, and sugar; set aside.
  • Heat a wok or large frying pan over high heat. Pour 1 tablespoon of the oil into the hot wok, swirling to coat. Add the lamb and cook, stirring and tossing, until lightly golden, about 2 minutes. With a slotted spoon, remove to a plate. Reduce heat to medium-high.
  • Pour the remaining 1 tablespoon of oil into the hot wok, swirling to coat. Add the green onions, ginger, and garlic. Cook, stirring until fragrant, about 30 seconds.
  • Add the asparagus and cook, stirring and tossing, until bright green, 30 seconds to 1 minute. Stir the sauce to blend and add to the pan. Cook, stirring until the sauce thickens, about 1 minute; cover and cook until asparagus is tender-crisp, about 1 minute. Return lamb to the pan and just heat through. Garnish with sesame seeds and serve immediately with steamed rice or rice noodles.

Nutrition Facts

Calories 434
  Calories from Fat 202 (47%)
(34%)Total Fat 22g
(25%)Saturated Fat 5g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(39%)Cholesterol 116mg
(27%)Sodium 657mg
(0%)Potassium 0mg
Total Carbohydrate 15g
(16%)Dietary Fiber 4g
Sugars 0g
Sugar Alcohols 0g
(84%)Protein 42g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2019 Healthnotes, Inc. All rights reserved. www.healthnotes.com

Read our healthy recipe definitions.

Learn more about Healthnotes, the company.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2019.

2 Responses to Pork Tenderloin with Pineapple Cucumber Salsa

  1. ninnnett 07/02/2015 at 11:31 pm

    and where is the recipe of the pork tenderloin pineapple cucumber salsa?

    • Customer Care 08/02/2015 at 3:33 pm

      Hi, Ninnnett. The salsa that goes with the tenderloins is the second recipe listed in the article. I have consolidated that portion of the recipe for you here:

      Pineapple & Cucumber Salsa

      1 20 oz can pineapple tidbits, drained
      1 small cucumber, peeled, seeded and diced
      2 Tbs rice vinegar
      2 Tbs olive oil
      1/8 tsp cayenne pepper
      1 jalapeño pepper, diced and seeded (use gloves when handling pepper)
      1 Tbs black pepper, coarsely ground
      4 Tbs cilantro, finely chopped

      Directions

      In medium bowl, stir together pineapple tidbits, cucumber, rice vinegar, olive oil, cayenne pepper, jalapeño pepper (use rubber gloves when handling pepper), black pepper, and cilantro. Cover and let rest at room temperature for an hour to let flavors blend. Refrigerate for longer storage; bring to room temperature before serving. Makes 3 cups.

      Hope this helps! ~Zachary

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