Soy-Braised Pork Tenderloin with Mushrooms & Leeks
adapted from the February 2011 issue of Clean Eating page 69
1 tablespoon low sodium soy sauce
3 teaspoons extra virgin olive oil
16 oz mushrooms cleaned and quartered
4 garlic cloves chopped
1 teaspoon ground ginger
1 pound pork tenderloin trimmed of visible fat and cut into 1 inch thick medallions
Clean leeks and discard tops cut into rounds
heat 1 tsp evoo in a large skillet on medium for 1 min. carfully place the leeks cut sides down of the pan. cook undisturbed for 4 min. then flip over. add mushrooms and soy sauce. cover and reduce heat to medium low and simmer for 5 min. stir in garlic and ginger and continue to simmer for 5 more min. remove from heat and set aside.
in another large skillet heat remaining 2tsp of oil and arrange pork in pan. cook undisturbed for 1 min. gently move medalions around with tongs so it does not stick. then flip each medallion over and repeat.
add pork to mushroom mixture. deglaze skillet used to cook pork by using 1 tbsp of water and the back of a spoon scraping up all pork and juices. add to mushroom/pork mixture.
cook an additional 2 minutes over medium heat.
plate and serve with a nice salad of your choosing
Get your yum on!