This is good
Partially freeze tenderloin; make thin slices on diagonal about one fourth inch thick. Combine soy sauce, sherry, ginger and garlic. Pour over pork; cover and refrigerate 1 hour. Drain meat, reserving marinade. Heat oil in large skillet over medium-high meat. Brown pork slices, stirring constantly; remove from pan. Add asparagus to pan and stir-fry for 1-2 minutes. Stir cornstarch into reserved marinade. Add to asparagus in pan; heat and stir til thickened and smooth. Return meat to pan and heat thoroughly. Garnish with almonds. Serve with rice.
Serves 4
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 259 | ||
Calories from Fat: 114 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 73.7mg | 23 % | |
Sodium 535.2mg | 18 % | |
Potassium 717.8mg | 19 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 6.9g | ||
Protein 27.4g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 259
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