Gingered Pork and Asparagus

A long time ago, my mother ripped out a bunch of recipes from Taste of Home magazine. They have been stored away for quite some time, but we finally got them out this week. We found a recipe from them for Gingered Pork and Asparagus that was really good and super easy. We made it a second time, with half the sauce and just asparagus, for a side dish.

I didn’t take pictures, but here’s the recipe:

Gingered Pork and Asparagus

  • 6 tbsp apple juice
  • 6 tbsp soy sauce
  • 4 garlic cloves, minced
  • 1 tbsp ground ginger
  • 1 lb. pork tenderloin, thinly sliced
  • 2 tbsp cooking oil, divided
  • 1 lb. fresh asparagus, cut into 1-in. pieces
  • 1-1 1/2 tsp cornstarch
  • hot cooked rice, optional

In a bowl, combine the first four ingredients; set aside 1/3 cup. Pour remaining marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate reserved marinade.

Drain and discard marinade. In a large skillet or wok, stir-fry half of the pork in 1 tablespoon oil for 2-3 minutes or until tender. Remove pork with a slotted spoon; set aside. Repeat with remaining pork and oil.

In the same skillet, stir-fry the asparagus for 2-3 minutes or until crisp-tender. Combine cornstarch and reserved marinade until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to skillet and heat through. Serve with rice if desired. Yield: 4 servings.



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