I like it when I'm able to prepare more than one dish from a slice of meat. I bought half a kilo of pork tenderloin today and was able to make two dishes out of it. This recipe from Food Magazine was one of them. I forgot to add the sugar when making the sauce and I didn't have red-pepper flakes, red bell pepper and peanuts, but the dish was still good and so easy to prepare.
* 1 pork tenderloin (about 3/4 pound), trimmed of excess fat
* Coarse salt
* 2 tablespoons soy sauce
* 1 tablespoon rice vinegar
* 1 teaspoon sugar
* 3 teaspoons vegetable oil
* 1 tablespoon minced, peeled fresh ginger
* 1/8 to 1/4 teaspoon red-pepper flakes
* 1 pound green beans, trimmed and cut crosswise into 2-inch pieces
* 1 cup fresh broccoli florets
* 1 red bell pepper, ribs and seeds removed, cut into thin strips
* 1/3 cup dry-roasted peanuts, chopped
* Cooked white rice, for serving (optional)
Cut pork diagonally into 1/4-inch thick slices. In order to cut the pork thin enough, stick it in the freezer for about 20 minutes before slicing it up. Cut each slice lengthwise in half. Season with 1/2 teaspoon salt. In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.
Heat 1 teaspoon oil in a large skillet over medium-high. Add half the ginger, pepper flakes, and pork; cook, stirring, until pork is no longer pink, about 3-5 minutes. Transfer to a plate. Repeat, cooking remaining ginger, pepper flakes, and pork in another teaspoon oil; transfer to plate. (I cooked the pork all at once.)
Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.
Add remaining teaspoon oil to the skillet. Add beans, bell pepper, broccoli and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes.
Add peanuts, pork mixture, and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Serve immediately, over rice, if desired.
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