Pork Tenderloin with Lentil Sprouts

This recipe is very reminiscent of the beef and broccoli flavors. Except that I use pork tenderloin strips and lentil sprouts. I guess the overused beef and broccoli has already had its prime, and every other version of it I try is just too sweet for my taste.

So I made this dish with that recipe in mind. It was actually inspired by a random post online I saw while searching for ways to use my lentil sprouts. They suggested a teriyaki lentil sprout recipe, which I knew would be easy to replicate!

I first marinated my 200grams of pork tenderloin strips with about two tablespoons of oyster sauce. I then heated some olive oil in my pan, and quickly stir fried the pork. I added about a cup of the lentil sprouts, and about 1/2 cup of pork broth and just let it cook quickly, about 4 minutes. And it was done! And you know what? It was so good I was surprised! I will be making this again, maybe with chicken next time. But this was really easy and light to eat, but filling.

Looks simple and good

Pork tenderloin with Lentil Sprouts Recipe

2 tablespoons of oyster sauce
200 grams pork tenderloin, sliced
2 tablespoons olive oil
1 cup lentil sprouts
1/2 cup pork broth (or any broth on hand, if none, water)

Mix the oyster sauce (or soy sauce and honey) with the pork and let sit for a few minutes. Heat the oil in a pan, and once hot, add the tenderloin, followed by the lentil sprouts. Mix all together and then add the broth and cover. The broth should evaporate mostly after a few minutes. Serve with rice.


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