This recipe is a spin on Chinese Pork Meat , similar to what you would find at an Asian Buffet…minus all the calories though! You can eat this over rice , noodles, veggie spirals, or with stir-fry veggies !
Because the meat is so lean and the sauce isn’t laden with butter or sugar, the key is going to be in the preparation /method of cooking. Don’t let that deter you though-it is worth it. It’s not hard, just a few extra steps ?
- 2# pork TENDERloin (not the regular pork loin, this one is leaner)
- 1 tbsp baking soda
- 1 gallon ziploc bag
- Spray oil to coat skillet
- Green onions for garnish , if you like
- Blend all of this together in blender or shaker cup:
- 1/4 cup soy sauce (or coconut aminos if soy-free)
- 1/4 cup broth (chicken/vegetable/beef/pork -any one is fine)
- Erythritol 4 tsp (about 16g) or stevia **see below
- 1/4 cup unsweetened almond milk
- 1/2 cup water
- 1/4 tsp ground black pepper
- 1 tsp garlic powder
- more salt if desired
- Cut tenderloin into thin chunks.
- Put chunks into ziploc bag with baking soda…mix well, until baking soda is spread over all meat.
- Let sit for about 30 minutes (or longer if you have extra time) . This helps to tenderize the meat because it is so lean.
- Take meat out of ziploc, rinse thoroughly. This will remove the baking soda to prevent the meat from tasting “gritty”.
- Dry meat off with a towel. Removing all water helps to ensure the sauce will stick to the meat , since it is so lean.
- Spray/coat skillet lightly with oil. Cook meat until it’s browned /sticking , then remove from skillet.
- On high heat, pour 1/3 of sauce mixture into skillet. Once it starts to boil /reduce, add 1/3 of cooked meat pieces. Stir well. Cook until the sauce is fully covering meats, then remove. Repeat for next 1/3 of sauce and meat . ***if you try to do it all at one time, it will end up boiling and steaming the meat , thus the sauce won’t stick**.
Approximate Nutritional info: