Ingredients
6 tablespoons apple juice6 tablespoons reduced-sodium soy sauce4 garlic cloves, minced1 tablespoon ground ginger1 pound pork tenderloin, thinly sliced2 tablespoons canola oil, divided1 pound fresh asparagus, cut into 1-inch pieces1-1/2 teaspoons cornstarchHot cooked rice, optional
Preparation
In a bowl, combine the first four ingredients; set aside 1/3 cup. Pour remaining marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate reserved marinade.
Drain and discard marinade. In a large skillet or wok, stir-fry half of the pork in 1 tablespoon oil for 2-3 minutes or until tender. Remove pork with a slotted spoon; set aside. Repeat with remaining pork and oil.
In the same skillet, stir-fry the asparagus for 2-3 minutes or until crisp-tender. Combine cornstarch and reserved marinade until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to skillet and heat through. Serve with rice if desired.
