- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon minced peeled ginger
- 1/4 teaspoon dried crushed red pepper
- 1 12-ounce pork tenderloin, fat trimmed, halved lengthwise
- 1 pound green beans, trimmed
- 1/3 cup orange juice
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch
- 2 teaspoons peanut oil
- 1 teaspoon grated orange peel
- 1 garlic clove, minced
Mix first 4 ingredients in 13 x 9 x 2-inch glass baking dish. Add pork tenderloin halves and turn to coat. Cover and let stand at room temperature 1 hour or refrigerate up to 4 hours.
Cook beans in large pot of boiling salted water until just crisp-tender. Drain.
Heat large nonstick skillet over medium heat. Add pork, reserving marinade in dish. Cook until pork is deep brown and thermometer inserted into center of pork registers 155°F., turning often, about 9 minutes. Transfer pork to platter; let stand 10 minutes. Cut pork into 1/3-inch-thick slices. Wipe skillet clean.
Whisk orange juice, vinegar, cornstarch and reserved marinade in small bowl. Heat oil in same skillet over high heat. Add green beans and saute until beginning to brown, about 2 minutes. Add orange peel, garlic, pork slices and orange juice mixture. Stir until sauce boils, thickens slightly and coats bean-pork mixture, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.
Per serving: calories, 203; total fat, 5 g; saturated fat, 1 g; cholesterol, 50 mg.
Yield: 4 servings