This is what I had for my supper tonight and it was delicious. It’s a Rosemary Conley recipe from the Low Fat Cookbook. It also says it works well with chicken.
1lb (450g) lean pork tenderloin cut in to 1/2in (1cm) slices
12 sring onions
salt & freshly ground black pepper
2 tablespoons choppped fresh parsley
for the sauce
zest and juice of 2 small lemons
1 x 2in (5cm) piece root ginger, peeled and grated
4 tablespoons sherry
2 tablespoons light soy sauce
2 tablespoons honey
2 teaspoons cornflour
Heat a wok or large non-stick frying pan. Season the port, place in the wok or pan and brown on both sides.
Combine all the sauce ingredients. Reduce the heat under the pan and pour the sauce over the portk, stirring continuously. Add the spring onions and simmer, uncovered for 5 minutes, stirring occasionally.
Sprinkle with the parsley and seve with rice or noodles and salad.
Per serving: 198KCal/4.2g fat