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.

20160223_160603

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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