Pan-Seared Pork with Garden Shreds

Pan-Seared Pork with Garden Shreds

Thinly sliced pork loin quickly pan-seared with vibrant shredded cabbage, carrots, and bell peppers in a light, savory sauce.

Dietary

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Ingredients

Instructions

  1. Slice 1 pound pork loin thinly against the grain. In a small bowl, whisk together 1 cup salt-free chicken broth and 1 tablespoon cornstarch until smooth; set aside.
  2. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced pork and cook for 4-5 minutes, stirring occasionally, until lightly browned and cooked through. Remove pork from skillet and set aside.
  3. To the same skillet, add 2 minced cloves garlic and 1 teaspoon grated fresh ginger. Cook for 30 seconds until fragrant. Add 3 cups shredded green cabbage, 2 shredded carrots, and 1 thinly sliced red bell pepper. Cook for 5-7 minutes, stirring often, until vegetables are tender-crisp.
  4. Stir the cornstarch mixture again and pour into the skillet with the vegetables. Bring to a simmer, stirring, until the sauce thickens slightly, about 1-2 minutes. Return the cooked pork to the skillet. Stir in 1/2 teaspoon black pepper and 1 teaspoon sesame oil. Taste and add 1/4 teaspoon salt if desired, to taste.

Notes

This dish makes great leftovers. If you prefer softer vegetables, cook them for a few extra minutes before adding the sauce.

Nutrition (per serving)