Hawaiian Ginger Pork
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Hawaiian Ginger Pork
Category
Meat and Poultry
Ingredients
- 3 tablespoons Fustini's Blood Orange olive oil
- 3/4 pound trimmed pork tenderloin, sliced 1/2 inch thick
- 1 20-oz can pineapple chunks in juice, drain juice, but reserve
- 1/2 teaspoon freshly grated ginger
- 2 tablespoons brown sugar
- 1/4 cup Fustini's Ginger and Honey balsamic
- 2 medium carrots, peeled and sliced diagonally into 1/4-inch slices
- 1 medium green pepper, seeded and cut into 1-inch pieces
- 1 tablespoon corn starch
- 2 cups cooked rice or chow mein noodles
Ingredients
Directions
- In a large skillet, heat 2 tablespoons of Blood Orange olive oil over medium-high heat. Add pork slices and cook 2-3 minutes on each side or until browned. Remove pork from the pan.
- To the same pan, whisk in 1/4 cup of reserved pineapple juice, ginger, brown sugar and Ginger &, Honey balsamic, blending well. Stir in carrots and pork, turning to coat well. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes or until carrots are tender. Add green pepper and pineapple chunks to the pan. Cover and simmer 5 minutes.
- In a small bowl, stir cornstarch into the remaining 1/2 cup of pineapple juice until dissolved. Gradually add mixture to the pan and cook over medium-high heat until sauce has thickened, about 3 minutes. Serve over cooked rice or chow mein noodles.
Recipe Note
Make the rice while the pork is cooking. For added flavor to the rice, add 1 tablespoon of Blood Orange olive oil and 2 tablespoons of Ginger and Honey balsamic.