An amazing pork tenderloin and Oregon blueberry recipe.
Ingredients
-
1 loin Pork tenderloin, thin sliced
- 1/2 cup Corn Starch
- 1 1/2 cups Frozen Blueberries
- 1/4 cup Soy sauce
- 1/4 cup Balsamic Vinegar
- 1/2 cup Water
- 1 Tbsp. Cumin Seed, crushed
- 4 cloves Garlic, minced
- 1 onion Onion, sliced
- 1 cup red bell pepper, sliced
- 1 tsp. red chili flakes
- 2 oz. Oil
- Salt and Pepper to taste
- 1/2 cup Scallions, bias cut
Directions
-
Pork Tenderloin cut into thin strips. Combine Soy, balsamic vinegar. Marinate pork for 30 min.
- Reserve marinade. Remove pork from marinade and pat dry, dust pork in corn starch.
- In hot pan add oil and quickly stir fry pork until a crust is formed, remove pork from pan, add sliced onions to pan and more oil if needed, add garlic and crushed cumin seed, add red bell pepper and chili flakes.
- Stir fry until onions are translucent. Add cooked pork loin, add reserved soy/ balsamic mixture and gently mix all together add water to pan a stir well until sauce is formed. Adjust as needed.
- Garnish with sliced scallions. Serve with rice if desired.