Ingredients:
1/2 teaspoon salt
1/2 teaspoon five-spice powder
1/2 teaspoon fresh ground black pepper
1 (1 lb) pork tenderloins, trimmed and cut crosswise into 1/2-inch thick slices
2 tablespoons chopped green onions
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1/4 cup dry sherry
1/4 cup fat free chicken broth
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon soy sauce ( low sodium)
2 teaspoons brown sugar
2 tablespoons water
1 teaspoon cornstarch
1/4 cup chopped green onions
Directions:
In a small bowl, combine the first 3 ingredients; rub mixture evenly over pork.
Heat a large nonstick skillet over med-high heat; coat skillet with cooking spray.
Add in pork; cook 1 1/2 minutes on each side or until lightly browned; remove pork from pan and set aside.
Lower heat to medium; add in 2 tablespoons green onions, ginger, and garlic; cook and stir constantly for 2 minutes or until fragrant.
In a small bowl, combine sherry and the next 5 ingredients; add sherry mixture to skillet; bring to a boil, scraping pan to loosen browned bits.
Add pork back to skillet; cook 3 minutes or until pork is done.
Remove pork from pan using a slotted spoon; keep liquid in skillet.
In a small bowl, combine water and cornstarch, stirring with a whisk; add mixture to skillet; bring to a boil.
Cook 30 seconds or until slightly thick.
Serve sauce over pork; sprinkle with green onions.
Servings: 4
Time preparation: 35 min.
Time total: 44 min.