Monday, April 13, 2015

Ginger Lime Pork Stir Fry

Price per serving for two: $3.02

You will need to buy a fresh pork tenderloin, unseasoned. The butcher shop is still the best place to shop... for good meat and at 4 per pound, its cheap than oat brain. Like to use fresh red pepper and zucchini as a colorful side in my stir fry. The base can be rice or pasta; if pasta is your choice, then you can use rice noodles or even linguine pasta. The sauce is no secret concoction. Just fresh squeezed lime juice and grated fresh ginger and honey.

Let's get cookin. Take out your covered skillet and melt in 3 tbs of coconut oil and the same of olive oil. Have washed and sliced your red pepper and zucchini. Once the oils blend and spit, add your veggies. Cover and let them sizzle on high. Now, thickly slice your pork, they should appear as nice oval medallions.
Quickly stir the veggies tossing them around in the skillet; after they have browned on the edges to a golden caramel, remove and set aside. To that same skillet, add another 3 tbs of coconut oil and lay in the medallions. Sizzle on both sides til browned. Now squeeze in your lime juice and grated ginger. I like to add some organic honey to get the medallions caramelized.Cover and simmer on low for 10 min.

In a small pot, boil water with a pinch of salt. Once it has a rolling boil, add your pasta. I like to break my linguine in half. Stir occasionally. When tender, remove from heat and drain. Pour out onto a large low lipped serving platter and lay over the top your stir fry, first the medallions and then the veggies.

Extraordinary dinner!

You can choose to put on the table, a bottle of soy sauce.

~ as always ...blessings

No comments:

Post a Comment