1/4 cup de-alcoholized red wine
1 tablespoon low-sodium soy sauce
1 teaspoon chopped fresh rosemary
1 teaspoon garlic, chopped
6 juniper berries, crushed
1 tablespoon chopped onions

8 ounces pork tenderloin, thinly sliced
2 cloves garlic, chopped
5 quarter-sized slices of fresh gingerroot, chopped
4 ounces green onions, sliced into 1 inch pieces, green and white pieces separated
1 teaspoon light oil with a dash of toasted sesame oil
1/4 teaspoon sesame oil
12 ounces mushroom, trimmed and sliced
6 ounces jicama, peeled and sliced
2 tablespoons low-sodium soy sauce
1/2 cup de-alcoholized red wine
1 tablespoon arrowroot, mixed with 2 tablespoons red wine
4 cups cooked brown rice


1. The marinade: Mix all the ingredients in a large bowl. Add the meat, stir well, and marinate for at least 2 hours.

2. In a small bowl, combine the garlic, ginger, and the chopped white parts of the scallions. Heat the oils in a wok on high heat, add the garlic, ginger, and the white parts of the scallions, cook, and stir for 1 minute. Remove from the wok.

3. Remove the meat from the marinade, reserving the marinade. Cook the meat in the wok until browned on all sides � about 10 minutes. Add the mushrooms, jicama, and cooked onion mixture and cook for 2 minutes. Add the green part of the scallions, marinade, soy, and red wine and bring to a boil. Remove from the heat, stir in the arrowroot mixture, return to the heat, and stir until thickened � about 1 minute.

4. Spoon onto plates with the brown rice.

Graham Kerr uses a marinade to boost the flavors in this low-fat dish. Red wine, soy, and juniper berries makes an East meats West flavor combination.

Pork Tenderloin Stir-Fry
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