Try This For Dinner Tonight

Pork Medallions with Asian-Style Vegetables

1 c. bulgar
1 TBSP canola oil
1 tsp five-spice powder, divided
1/4 tsp salt
1lb pork tenderloin, cut into 1 inch medallions
2 cloves garlic, minced
2 TBSP hoisin sauce, divided
2 TBSP soy sauce, divided
6 carrots, peeled and sliced in 1 inch pieces
1/2 lb snap peas
1 TBSP fresh ginger, chopped
1/4 c. water
Garlic Naan

Prepare bulgar as directed. I purchased mine in bulk at Whole Foods, and it called for 1 cup bulgar and 2 1/2 cups boiling water. I cooked this for 25 minutes, then turned off the heat while everything else cooked as well. While the bulgar cooks, heat oil on medium heat. Add garlic, and cook for 2-3 minutes. Sprinkle pork with 1/2 tsp of five-spice powder and 1/4 tsp salt. Place pork in the pan along with 1 TBSP hoisin sauce and 1 TBSP soy sauce. Cook until pork is no longer pink, and reaches internal temperature of 145-160. Once pork is done, remove from pan. I placed mine on a plate and covered with foil. In the same pan the pork was cooked in, add carrots, snap peas, ginger, water, 1/2 tsp five-spice powder, 1 TBSP hoisin sauce, and 1 TBSP soy sauce. Cook for about 10 minutes until the carrots are tender. Add pork back into the pan with the veggies. Once everything has been cooked, place bulgar on a plate, and top with veggies and sauce, served with the pork on the side. I served Garlic Naan with this as it’s a family favorite.

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