Recipes: Entree

Ingredients

• 1 loin Pork tenderloin, thin sliced

• 1/2 cup Corn Starch
• 1 1/2 cups Frozen Blueberries
• 1/4 cup Soy sauce
• 1/4 cup Balsamic Vinegar
• 1/2 cup Water
• 1 Tbsp. Cumin Seed, crushed
• 4 cloves Garlic, minced
• 1 onion Onion, sliced
• 1 cup red bell pepper, sliced
• 1 tsp. red chili flakes
• 2 oz. Oil
• Salt and Pepper to taste
• 1/2 cup Scallions, bias cut

Directions

• Pork Tenderloin cut into thin strips. Combine Soy, balsamic vinegar. Marinate pork for 30 min.

• Reserve marinade. Remove pork from marinade and pat dry, dust pork in corn starch.
• In hot pan add oil and quickly stir fry pork until a crust is formed, remove pork from pan, add sliced onions to pan and more oil if needed, add garlic and crushed cumin seed, add red bell pepper and chili flakes.
• Stir fry until onions are translucent. Add cooked pork loin, add reserved soy/ balsamic mixture and gently mix all together add water to pan a stir well until sauce is formed. Adjust as needed.
• Garnish with sliced scallions. Serve with rice if desired.