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Pork Tenderloin with Ginger Soy Sauce (Yields 4 servings)

Serve over steamed white rice with sugar snap peas


1 teaspoon canola oil

1 (1lb) pork tenderloin, trimmed and cut crosswise into 8 pieces

¼ teaspoon salt

¼ teaspoon black pepper

¼ cup water

1 tablespoon bottled minced fresh ginger

2 tablespoons rice vinegar

1 tablespoon water

1 tablespoon low-sodium sauce

1 teaspoon sugar

½ teaspoon dark sesame oil

¼ cup chopped green onions (scallions)



1) Heat canola oil in a large non-stick skillet over medium-high heat.

2) Flatten each piece of pork to 1-inch thickness with fingertips; sprinkle pork with salt and pepper. Add pork to pan; cook 5 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

3) Add ¼ cup water to pan, scraping to loosen browned bits, Add ginger and next 5 ingredients (through sesame oil) to pan; cook over medium-low heat for 2 minutes. Stir in onions; serve sauce over pork.