Stir-Fried Pork Tenderloin with Asparagus and Fermented Black Beans
Provided by: Mark Bittman
Pork tenderloin is a perennially popular cut, for good reasons: It's inexpensive, boneless, and tender, and a single tenderloin pretty reliably serves four people. It also cooks in a flash, making it the perfect cut of meat for a last-minute weeknight supper.
- 1/4 cup fermented black beans
- 1/4 cup rice wine, sherry, sake, white wine, or water
- 3 tablespoons peanut oil or neutral oil, like grapeseed or corn
- 1 pound thin asparagus, trimmed, peeled and cut into 2-inch lengths
- 1 pound pork tenderloin, cut into thin slices
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1/3 cup chicken stock or water
- 2 tablespoons soy sauce
- 1/2 cup chopped scallion
- Soak the black beans in the wine. Put 1 tablespoon of the oil in a large skillet over high heat. When the oil shimmers, add the asparagus and cook, stirring only occasionally, until it browns and softens, 5 to 10 minutes. Use a slotted spoon to transfer to a bowl.
- Add another tablespoon of the oil to the skillet. When hot, add the pork, a couple of pieces at a time. Do not crowd; you may need to cook the pork in 2 batches. Brown well on each side, then transfer to the bowl with the asparagus.
- Add the remaining oil, along with the garlic and ginger; cook, stirring, for 30 seconds, then add the asparagus-pork mixture, along with the soaked beans and their liquid, the stock, and the soy sauce. Cook, stirring occasionally, until the liquid is somewhat reduced (if it dries out, add a little more stock or water), 5 to 10 minutes. Stir in the scallion and serve.