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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Was looking for a way to use a leftover pork tenderloin so I adapted it to our favorite Bourbon Chicken Recipe (courtesy of LinMarie!) and made a few changes. Turned out fantastic! Thought I had made enough for lunches the following day as well, but the guys cleaned it out! Ingredients:
2 lbs leftover pork tenderloin, cut into bite size pieces |
2 teaspoons minced garlic |
1/2 teaspoon ground ginger |
1/2 cup apple juice |
2/3 cup packed light brown sugar |
4 tablespoons ketchup |
2 tablespoons cider vinegar |
1 cup water |
2/3 cup soy sauce |
1 (12 ounce) jar bamboo shoots, drained |
1/2 large green pepper, cut into chunks |
cooked white rice |
Directions:
1. Mix garlic, ginger, apple juice, brown sugar, ketchup, vinegar, water and soy sauce in large, deep skillet. Bring to a simmer.
2. Meanwhile, start your rice and cut the pork into bite size pieces.
3. When all sauce ingredients have blended together well, add pork and simmer for about 15 minutes.
4. Add green pepper and bamboo shoots and simmer about 5 minutes longer. Serve over white rice and watch it disappear!
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