Pork tenderloin with ginger and green pepper

Name: Pork tenderloin with ginger and green pepper
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Pork tenderloin; 2 green peppers; 1 (approx. 250 g) Courgette; 175 g Spring onions; 1 Onion; 2 Garlic cloves; 1 piece(s) (approx. 2 cm) Ginger Root; 75 ml Soy sauce; 1 1/2 TSP. medium hot mustard; 2-3 TABLESPOONS Honey; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6-8 Stem(s) Coriander

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Pork tenderloin
2 green peppers
1 (approx. 250 g) Courgette
175 g Spring onions
1 Onion
2 Garlic cloves
1 piece(s) (approx. 2 cm) Ginger Root
75 ml Soy sauce
1 1/2 TSP. medium hot mustard
2-3 TABLESPOONS Honey
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
6-8 Stem(s) Coriander

Directions

1
Dab meat dry well and cut into thin slices. Halve the peppers, clean, wash and cut into strips. Clean, wash and cut the zucchini into very thin slices. Leek onions clean, wash and cut into fine rings.
2
Peel and finely dice the onion and garlic. Peel ginger and grate finely. Mix soy sauce, mustard and honey well. Heat the oil in a large pan, fry the meat briefly on both sides over high heat, season with salt and pepper and remove.
3
Fry the onions and garlic in hot frying oil until transparent, turning. Add spring onions, except for 1 tbsp. for sprinkling, zucchini, ginger and paprika. Fry for 3-4 minutes while turning.
4
Meat again to the vegetable mixture give, mix in. Deglaze with soy sauce mixture, bring to the boil briefly, season to taste with salt and pepper. Wash the coriander, shake dry, pluck the leaves from the stems and mix in briefly.
5
Serve, sprinkle with remaining spring onions.