This dish is packed with flavor and is a nice alternative to roasted pork tenderloin. I use pork tenderloin, but any tender piece of pork will work. Cilantro goes really well with it and the lime brightens the dish up. You can easily double the recipe for leftovers, just be sure not to overcrowd the wok if you do!
4 cloves garlic, minced
2 tbsp ginger, minced
1/4 cup extra virgin olive oil, separated into 2 parts
2 lb pork tenderloin, sliced
2 medium onions, thinly sliced
1/4 tsp ground pepper
2 red bell pepper, thinly sliced
Marinate the sliced tenderloin in a bowl with and half the olive oil, half the cilantro, plus all of the garlic and ginger. Make sure that the ingredients are combined well and leave in refrigerator for an hour or two.
Heat up a wok or large skillet on medium-high heat and stir fry the pork. Remove pork and add the remaining olive oil and cook the onions for 3 minutes or until translucent and soft. Add the bell pepper and cook for an additional 3 minutes.
Place the pork back in the wok and squeeze the lime over it, then add the other half of the cilantro. Sir and cook for another 1-2 minutes allowing all the flavors the blend.
Nutrition Facts per 1/4 of dish (about 6oz of pork): 482 calories, 26g fat, 13g carbs, 48g protein