1. Cut tenderloin in half lengthwise. 2. In a ziplock bag, combine wine, soy sauce, pepper flakes, ginger, garlic, fish sauce, lime juice and brown sugar. 3. Place the pork tenderloin in the marinade. 4. Place in refrigerator for 1/2 hour, turning occasionally. 5. Remove meat from marinade, reserving marinade. 6. Heat oil in skillet. 7. Brown tenderloin pieces on all sides. 8. Cook until almost done. 9. Remove from skillet and place on cutting board. 10. Place marinade into the same skillet and bring to a simmer. 11. While simmering, cut tenderloin into 1 inch slices. 12. Return to skillet and cook until the meat is no longer pink. 13. If desired thicken sauce with a mixture of cornstarch and cold water. 14. Serve meat and sauce over steamed jasmine rice. 15. Garnish with red pepper, cilantro, green onions and lime wedges. 16. Sprinkle with peanuts. ---------------------------------------------------------------------------
Nutrition
Ingredients
