Here is another great recipe I found in the Cooking Light 5 ingredient 15 minute Recipes magazine. It's healthy, quick and we liked it. The salsa really made this dish. Another reason I like this recipe: I hate it when you have to buy an ingredient for one meal and then you never use it again. I already have mirin on hand from my Miso Cod recipe and I was wondering what else I could use it for. I liked serving this with rice and a green veggie.
*6 T mirin (found in Asian food section of your store, it's a sweet rice wine)
*2 T low-sodium soy sauce
*1 1/2 tsp brown sugar
*1 tsp dark sesame oil
*1 (1 lb) pork tenderloin (I used pork chops here because it's what I had on hand, but I think it would
be better with the tenderloin. Also, I couldn't get my chops as thin as I should have.
*Pineapple Salsa (recipe below)
1. Combine first 4 ingredients in a small bowl, stirring with a whisk.
2. Cut pork crosswise into 8 pieces. Place pork pieces between 2 sheets of heavy-duty plastic wrap, and pound each to 1/2 inch thickness using a meat mallet or small heavy skillet.
3. Heat large nonstick skillet over medium-high heat. Coat pork generously with cooking spray. Add to pan. (I also seasoned with salt, pepper and nature seasonings). Cook 3 minutes on each side or until done. Remove pork and any cooking juices from pan; set aside. Add mirin mixture to pan; cook 2 minutes or until mixture thickens slightly.
4. Return pork and accumulated juices to pan, and cook 2 minutes, turning pork to coat. Serve pork and sauce with pineapple Salsa.
Pineapple Salsa: (I make this as pork is cooking)
*1 cup diced fresh pineapple
*1/4 cup diced red onion
*2 T chopped fresh cilantro
*1 T fresh lime juice (I used one whole lime and squeezed it in)
*1/2 medium jalapeno pepper, minced
(I also used a pinch of sea salt
1. Combine all ingredients in a medium bowl. Serve over pork.
|Heat pork till done|
|Cooking pork chops after adding them to mirin mixture|