Whenever I am looking for a quick weeknight meal to throw together on a busy evening, I think of either a frittata or a stir-fry. I always have several pork tenderloins in the freezer and lately my fridge has boasted a bounty of spinach. If you put these two ingredients together and pair it with some rice, you have a healthful meal, full of lean protein and vitamins. Oh yeah, and plenty of flavor.
In a medium bowl, combine 3 tbsp soy sauce…
3 tsp fresh lemon juice…
2 tsp rice vinegar…
…and 1 1/2 tsp cornstarch.
Whisk the mixture together.
Add the pork.
Toss well and set aside to marinate for at least 10 minutes. I marinated it for about 30 minutes. You see that? It’s wallowing.
Blanch the spinach for about 1 minute, or until the spinach is bright green. Don’t overcook or the spinach will become slimy (nope, no other word for it).
Drain the spinach and set aside.
Mince 6 cloves of garlic and 3 tbsp of fresh ginger.
Heat 1 tbsp canola in a large skillet over medium-high heat. Add the garlic, the ginger, and 3/4 tsp chili pepper flakes. Saute for about 30 seconds.
Add the pork and marinade. Stir-fry until the pork is just barely pink inside, 3-4 minutes.
Add the spinach, tossing it with the pork, and cook for 1 minute.
Transfer the pork mixture to a serving bowl or platter and sprinkle with 3/4 tsp sesame oil.
Garnish with 2 chopped green onions and a good shake of toasted sesame seeds.