Pork Tenderloin with Sauteed Bell Peppers
Black pepper turns up the heat on Japan’s golden ratio of seasonings
20min
239kcal
512mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Julienne the pork into 7 mm (1/4 in.) strips, and coat with the sake and starch.
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Remove the stem and seeds from the bell peppers and julienne.
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Heat the oil in a fry pan over medium heat and saute (1). Once the color changes, add (2) and saute together. Season with (A), then add the vinegar to complete and quickly stir-fry all together.
Cooking Basics
Bell peppers - removing seeds
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
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