Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce

Bon Appetit November 2009
Prep: 35 min Total: 35 min

4 Servings



1 1 ¼ pound pork tenderloin, trimmed, cut crosswise into ½ inch thick rounds, then cut into ½ inch wide strips
1 Tablespoon cornstarch
2 Tablespoons Asian sesame oil, divided
1 Tablespoon minced peeled fresh ginger
3 Small unpeeled tangerines or clementines, cut (with peel) into ¾ inch pieces
¼ cup Asian sweet chili sauce
2 Tablespoons soy sauce
¼ teaspoon Chinese five-spice powder
6 baby bok choy, cut crosswise into 1” thick ribbons, tough bases discarded
4 green onions, thinly sliced on diagonal, divided


Place pork tenderloin strips in medium bowl; sprinkle with salt and pepper and toss with cornstarch to coat. Heat 1 Tablespoon sesame oil in large nonstick skillet over medium-high heat. Add minced ginger; stir 30 seconds. Add pork tenderloin strips; stir-fry until pork is beginning to brown and is almost cooked through, about 3 minutes. Add tangerine pieces; toss 30 seconds. Add sweet chili sauce , soy sauce, and Chinese five-spice powder; boil until sauce in skillet thickens slightly, tossing to blend, about 1 minute. Stir in remaining 1 Tablespoon sesame oil, bok choy and half of the sliced green onions. Stir-fry just until bok choy is wilted, 1 to 2 minutes. Season to taste with salt and pepper. Transfer to bowl; sprinkle with remaining sliced green onions and serve.