Pork Tenderloin - Take 2

the other day i made a pork tenderloin and turned some of the leftovers into a delicious stir-fry.  as i said, it was delicious.

Shrimp & Pork Stir-Fry over Cilantro Rice
serves: 1
points per serving: 8

Stir Fry
5 large shrimp (peeled, de-veined and diced)
1 1/2 oz pork tenderloin (cooked & diced)
1 cup broccoli (diced)
1/4 red onion (sliced)
1 clove garlic (thinly sliced)
1 tbsp fresh ginger (minced)
1 tsp olive oil
1 tbsp soy sauce
1 tbsp agave nectar
kosher salt
red pepper flakes

Rice
1/4 cup jasmine rice
2 tbsp cilantro (finely chopped)
kosher salt

for Rice:
place a large pot of water on to boil, season heavily with salt. add in rice and cook until rice is almost completely done. drain rice and place back in hot pot and cover with lid.  let sit for about 10 minutes, add cilantro and fluff with a fork.

for Stir-Fry:
heat olive oil in a large skillet over medium heat.  add ginger and garlic and cook for about a minute, don't burn it.  add onion and broccoli and raise heat to medium high, season with salt and pepper flakes and sauté for a couple minutes.  add shrimp and cook until they are pink but not completely cooked through.  add pork and cook for another minute.  add soy sauce and agave and cook until slightly reduced making sure the shrimp are cooked and the pork is heated through.  serve over the cilantro rice.

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 in other news, my weekend in the country was exactly as detrimental to my progress as i expected it to be but i've been training like a crazy person for my breast cancer walk (click here to donate if you haven't already) so things should even out this week.  wish me luck!

-V