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Pork With Three Onions Recipe
|Teriyaki sauce||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Pork tenderloin||3⁄4 Pound|
|Peanut oil/Vegetable oil||2 Tablespoon, divided|
|Red onion||1 Small, cut into thin wedges|
|Yellow onion||1 Small, cut into thin wedges|
|Green onions||2 , cut into 1 inch pieces|
Serving size: Complete recipe
Calories 759 Calories from Fat 374
% Daily Value*
Total Fat 42 g64.7%
Saturated Fat 9.1 g45.5%
Trans Fat 0.1 g
Cholesterol 221.1 mg
Sodium 201 mg8.4%
Total Carbohydrates 20 g6.8%
Dietary Fiber 2.2 g8.9%
Sugars 8.5 g
Protein 72 g143.7%
Vitamin A 19.4% Vitamin C 27.5%
Calcium 6.1% Iron 22%
*Based on a 2000 Calorie diet
Cut pork across the grain into 1/4 inch slices; cut each slice in half.
Toss pork with teriyaki mixture.
Marinate at room temperature 10 minutes.
Heat large skillet over medium-high heat.
Add 1 tablespoon oil; heat until hot.
Drain pork; reserve marinade.
Stir-fry pork 3 minutes or until no longer pink.
Remove and set aside.
Heat remaining 1 tablespoon oil in skillet; add red and yellow onions.
Reduce heat to medium.
Cook 4 to 5 minutes until onions are softened, stirring occasionally.
Sprinkle with sugar; cook 1 minute more.
Blend reserved marinade into cornstarch in cup until smooth.
Stir into skillet.
Stir-fry 1 minute or until sauce boils and thickens.
Return pork along with any accumulated juices to skillet; heat through.
Stir in green onions.