Recipe - Pork Tenderloin Stir-Fry

MARINADE
One fourth cup Dealcoholised red wine
1 tablespoon Lowsodium soy sauce
1 teaspoon Chopped fresh rosemary
1 teaspoon Garlic; bashed, peeled and
; chopped
6 Juniper berries; crushed
1 tablespoon Chopped onions

STIRFRY
8 ounce Pork tenderloin; thinly
cut or sliced up
2 Cloves garlic; bashed,
peeled and
; finely chopped
5 Quartersize slices fresh
gingerroot; finely chopped
4 ounce Green onions; cut or sliced up
diagonally
; into 1 inch pieces,
; green and
White pieces separated
1 teaspoon Light oil with a dash of
toasted sesame
; oil
One fourth teaspoon Toasted sesame oil
12 ounce Mushrooms; trimmed and
cut or sliced up
6 ounce Jicama; peeled and cut or sliced up
2 tablespoon Lowsodium soy sauce
One half cup Dealcoholised red wine
1 tablespoon Arrowroot mixed with
2 tablespoon Dealcoholised red wine;
(slurry)
1 Recipe brown rice; cooked.

Marinade: Mix all the ingredients in a large bowl. Add the meat, stir well,
and marinate for at least 2 hours.

Stirfry: In a small bowl combine the garlic, ginger and the chopped white
parts of the green onions. Heat the oils in a wok on high heat, add the
garlic, ginger and the white part of the chopped green onions.

Cook and stirtoss for 1 minute. Remove from the wok with a slotted spoon
and set aside.

Strain the meat, reserving the marinade. In the same wok on medium high
cook the meat until browned on all sides about 10 minutes.

Add the mushrooms, jicama and cooked onions and cook for 2 minutes. Add the
green part of the chopped green onions, reserved marinade, soy sauce and
red wine and bring to a boil.

Remove from the heat, stir in the arrowroot slurry, return to the heat and
stir until thickened, glossy and clear about 1 minute.

To serve: Spoon onto plates with steaming brown rice on the side.

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