1 pound pork tenderloin
3 tablespoons reduced sodium soy sauce
3 tablespoons dry sherry
3 teaspoons grated fresh ginger
2 cloves garlic, minced
2 tablespoons vegetable oil
1 10 ounce package asparagus pieces, defrosted
1 small red bell pepper, cut into thin strips and halved
1 1/2 teaspoons cornstarch
2 tablespoons toasted sliced almonds
Partially freeze pork tenderloin to firm; slice across the grain into 1/4 inch thick strips. Combine soy sauce, dry sherry, ginger, and garlic. Place pork strips and marinade in plastic bag or utility dish, turning to coat. Close bag securely or cover dish and marinade in refrigerator 1 hour. Drain off marinade; reserve. Heat oil in large nonstick frying pan over medium high heat. stir fry pork strips, 1/2 at a time, turning constantly. Remove pork from pan with slotted spoon; reserve. Add asparagus and red pepper strips; stir fry 1 to 2 minutes or until heated through. Stir cornstarch into reserved marinade. Add marinade mixture to pan; cook and stir until sauce thickens. Return pork to pan and heat through. Garnish with almonds. Serve immediately.
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