Ethnic & Regional Recipes- Oriental Pork Tenderloin

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Oriental Pork Tenderloin

1 pound of pork tenderloin, cut into 4-ounce pieces
1/2 teaspoon of thyme, crushed
1/4 teaspoon of paprika
Dash garlic salt
1 teaspoon of vegetable oil
1/4 teaspoon of sesame oil
1 cup of sliced leeks or small onions
1 cup of julienne-cut carrots
1 tablespoon of soy sauce
1 cup of pea pods (fresh or frozen)
2 teaspoons of sesame seeds

Sprinkle pieces of tenderloin with thyme, paprika and garlic salt. Pound between two pieces of plastic wrap to a thickness of 1/4-inch.

Preheat a browning dish on HIGH (100% power) for 5 minutes. Add oils; quickly swirl to coat dish. Add tenderloin pieces to dish. Cover and micro-cook on HIGH (100% power) for 2 minutes. Turn meat over; rotate dish. Cover and micro-cook on HIGH (100% power) for 1 1/2-2 minutes more or until evenly brown. Remove meat from dish; cover to keep warm. Do not remove juices from dish.

Add leeks and carrots to dish. Stir in soy sauce. Cover and micro-cook on HIGH (100% power) for 3 minutes, stirring once. Stir in pea pods and sesame seeds. Cover and micro-cook on HIGH (100% power) for 1 minute to heat through. Serve vegetable mixture and sauce with tenderloin.

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