Broccoli Pork
"This is my favorite marinade for pork, oriental with just a hint of lemon. You would never know that it was low fat."
photo by The 500 Chef
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 garlic cloves, minced
- 2 tablespoons onions, finely chopped
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1⁄2 lb pork tenderloin (You can substitute any lean pork)
- 1⁄2 cup chicken broth
- 3 cups broccoli florets
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1 teaspoon lemon rind, finely shredded
directions
- ------Marinade-------Mix garlic, onions, lemon juice, soy sauce and honey together.
- -------Pork--------.
- Trim fat from pork.
- Cut pork into 1/2" pieces; place into a resealable plastic bag and pour marinade over pork.
- Seal bag.
- Marinade pork for 20 minutes, or refrigerate until ready to use, no longer than 24 hours.
- Drain pork, reserving marinade.
- Spray skillet with nonstick spray; add olive oil and heat until oil is hot.
- Add pork; stir-fry until no longer pink in the center.
- Remove pork from skillet.
- Add broth to skillet; bring to a boil.
- Add broccoli, pork and marinade.
- Reduce heat to medium, cover and cook about 3 minutes or until broccoli is crisp tender.
- Heat until boiling.
- Mix cornstarch and water; stir into pork mixture.
- Cook and stir until thickened.
- Serve over pasta or rice.
- Sprinkle with lemon peel.
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Reviews
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Now that I have made this several times I would double the ingredients for the marinade to make the final sauce more flavorful. -
Really great. Sometimes I also add some thinly sliced carrot. The orange & green look really good together. I serve over boiled rice. Cheers :) -
I made the recipe as directed, and doubled the amount of marinade, as the chef suggested. The dish smelled wonderful as it was cooking, but when we actually tried it, it didn't seem to quite live up to the lovely aroma. Not sure if the consistency of the cornstarch-based sauce, or maybe the lemon, honey, and soy sauce combination ratio didn't satisfy our taste buds. It just wasn't quite what we expected based on the ingredients and the great cooking smells. -
I think this maranade is great!!!I let it sit in fridge for 5 hrs,then followed recipe.I omitted noodles and had a wonderful meal with just the pork and broccoli!!The sauce wasnt too lemoney or to sweet,perfect!Thanks for sharing!!! -
Found the finished dish to be quite bland, I will make it again as I like the combination of pork and broccoli. This dish needs some spice so when I make it again I will add some fresh grated ginger to the marinade and some finely sliced chilli as a garnish
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Tweaks
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We really enjoyed this simple weeknight recipe, but all 4 of us agreed that it could use more sauce to increase the flavor. After removing the pork from the marinade & seeing how little was left I doubled the broth, cornstarch & water, but it still wasn't enough. In the future I will double or triple the marinade ingredients as well. I was unable to find lemon pepper linguine & when I couldn't find any flavored pasta I forgot what I was shopping for & bought fettucine instead. lol I'll keep looking for the lemon pepper linguine or try a spinach fettucine next time. I used a fresh lemon & enjoyed the flavor of it with the broccoli, but DH & DS felt it was a little too citrusy for them. I didn't time the pasta right & ended up overcooking the broccoli but we all blame that on me, not the recipe. My mom is taking this recipe home with her when she leaves after the TG holiday. Thanks for sharing, Sassy Cat!
RECIPE SUBMITTED BY
I love to cook. Since I quit smoking I have gained weight thus I am into low-fat recipes. The most important thing that I have learned is that if it is low-fat and has no taste why would you eat it. My goal is to have a cookbook filled with wonderful tasting recipes which are low-fat.
