The fact that my job keeps me busy is an understatement. I’ve got to juggle being a mom, wife, photographer, recipe developer, maid, and dog wrangler to the labradork — but we’re all clowns in this circus so I know you understand! My office is stacked high with props, boards, camera equipment, product for upcoming shoots/projects, and glitter sticky hearts (that appear out of nowhere and I swear are an alien race that duplicate every second). In all this hustle and bustle, I’ve still got to put dinner on the table.
Thankfully, we can eat my job and the other night, we devoured a recipe I recently developed for one of Disney’s websites. The natives in this house enjoyed it so much that I’ve created a quicker version to share here. Tender sautéed pork tenderloin rounds in a tangy and bright sauce come together in just a few minutes and when you add rice, noodles, or even quinoa to the meal, you can have dinner on the table in 30 minutes flat.
Cheers to all of you hardworking jugglers out there!
- 1 pound pork tenderloin, sliced in 1/2-inch medallions
- 1/2 teaspoon kosher salt
- 1/2 cup chicken stock
- 3 tablespoons lemon juice
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons fresh ginger, peeled and grated
- 1 teaspoon honey
- 1 teaspoon lemon zest
- 1 teaspoon cornstarch
- 1 tablespoon expeller pressed canola or grapeseed oil
- 1 cup snow peas
- 1 teaspoon sesame seeds
- Season pork tenderloin with salt and allow to sit at room temperature for 30 minutes.
- In a bowl, whisk together chicken stock, lemon juice, soy sauce, ginger, honey, zest, and cornstarch.
- In a large sauté pan over medium-high heat, sear pork medallions 2 minutes a side then transfer to a plate. Add sauce and bring to a boil. Once boiling, reduce heat to medium-low and add pork and snow peas. Simmer for an additional 1 to 2 minutes until the pork is cooked through and snow peas are tender. Garnish with sesame seeds.
- Serve over rice, quinoa, egg noodles, soba noodles, or rice noodles.
by Meredith Steele