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N/A Servings
Makes 4 servings. Difficulty
Easy
Ingredients
1/3 cup gf hoisin sauce 3 Tablespoons white wine 1/4 teaspoon five-spice powder One 1 pound pork tenderloin 2 Tablespoons canola oil 1 medium red onion, halved and thinly sliced 1 medium fennel bulb, halved and thinly sliced 1 large garlic clove, minced Salt and freshly ground black pepper to taste
Directions
In a small bowl, combine hoisin sauce, wine and five-spice powder; blend well. Set aside.
Cut pork tenderloin in half lengthwise then cut into 1/4 inch thick slices.
in a large skillet heat 1 tablespoon canola oil over medium-high heat. Add pork; sauté until browned and no longer pink, about 3-4 minutes. Remove pork from skillet.
Add remaining tablespoon of canola oil to skillet and add onion, fennel and garlic; sauté for 2-3 minutes or until vegetables are crisp-tender.
Return pork to skillet. Add hoisin mixture; stir to coat. Cook for 1-2 minutes longer or until pork is thoroughly heated. Adjust seasonings to taste with salt and freshly ground black pepper. Serve over white rice.
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