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  • 3 tablespoons ketchup
  • 2 tablespoons sake (rice wine) white wine will work
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon minced garlic
  • 1 pound pork tenderloin, trimmed
  • Cooking spray

Oyster sauce:

  • 3/4 cup fat-free, less-sodium chicken broth
  • 3 tablespoons oyster sauce (such as Kame)
  • 2 tablespoons sake (rice wine)
  • 2 teaspoons cornstarch
  • 1 1/2 teaspoons sugar
  • 1 teaspoon dark sesame oil

Stir-fry:

  • 1 1/2 tablespoons vegetable oil
  • 1/4 cup minced green onions
  • 2 tablespoons minced garlic
  • 1 1/2 tablespoons minced fresh ginger
  • 1/3 cup hoisin
  • 4 cups small broccoli florets
  • 3 cups hot cooked basmati rice

Preparation

Preheat oven to 375°.

Combine hoisin & garlic in a large zip-top plastic bag - marinate pork 1 hour. reserve 1/4 cup marinade.

Place pork on a broiler pan coated with cooking spray; insert meat thermometer into thickest portion of pork. Bake at 375° for 35 minutes or until thermometer registers 155°. Let stand 5 minutes. Cut pork in half lengthwise. Cut each half crosswise into 1/4-inch-thick slices; keep warm

Combine chicken broth through sesame oil in a bowl. Set aside.

To prepare stir-fry, heat vegetable oil in a wok or large Dutch oven over high heat. Add onions, garlic, and ginger; stir-fry 10 seconds. Add reserved marinade, oyster sauce, and broccoli; bring to a boil over high heat; cook 1 1/2 minutes or until slightly thickened, stirring constantly. Stir in pork; cook 1 minute or until thoroughly heated. Serve over rice.

32g of protein
460 calories




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