2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
2 cloves garlic, minced
8 (4 ounce) boneless pork tenderizers, cubed
1/3 cup orange juice
1/4 cup soy sauce
1 1/2 teaspoons dry sherry
1 tablespoon white wine vinegar
1 tablespoon vegetable oil
1 tablespoon vegetable oil
2 teaspoons sesame seeds (optional)
1 pinch ground black pepper
Heat olive oil in a large skillet over medium heat. Add lemon juice, garlic and pork cubes; gently mix. Cook, stirring, for about 5 minutes or until pork is evenly browned. Remove pork from skillet and set aside.
Stir in orange juice, soy sauce, vinegar, tomato paste, sherry, white wine vinegar, oil and sesame seeds. Mix thoroughly.
Add the browned pork, stir-fry for 3 minutes, and place in the skillet. Cook for another minute, then remove from pan and set aside to cool.
Heat olive oil in a large skillet over medium heat. Saute pork in oil for about 5 minutes or until browned. Drain pork and set aside to cool completely.
Stir white wine into the pan juices while stirring occasionally; keep mixture flowing and mixing constantly. Add orange juice, soy sauce, dry sherry, white wine vinegar, oil, and sesame seeds. Mix thoroughly and pour over pork while stirring. Continue to cook and stir over medium heat until pork is cooked through (no longer pink inside).
This is a great well balanced meal. It would also be great to freeze for busy moms.
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