Another one of my staple recipes is a pork tenderloin toss.  I usually make it with  spinach, but this week we had a large bunch of swiss chard in our veggie box, so I thought it might be a nice change.

Swiss chard is another super green with a crazy amount of good stuff packed into the leaves.

Recipe 

• 1 bunch of swiss chard or 284g bag of spinach
• 1 red pepper
• pork tenderloin (about 375g)
• 2 tsp sesame oil
• 1/4 cup of orange juice (I used grapefruit this time)
• 1 tsp cornstarch
• 2 Tbsp each of soy sauce and honey
• 1-2 Tbsp candied ginger (chopped)
• 2 cloves garlic minced
• Salt and pepper to taste

Instructions:

Wash the swiss chard or spinach.  Coarsely chop leaves into bite-size pieces.  Discard any tough stems.  Cut pepper and pork into strips.

Heat the sesame oil in a large pot or wok.  Add pork and stir fry until pork is no longer pink.  Remove from pan.

In a small bowl, mix juice, cornstarch, soy sauce, honey, ginger and garlic.

Add swiss chard or spinach and red pepper.  Stir-fry for a couple of minutes.  Stir in juice mixture.  Add pork and continue cooking until sauce thickens up a bit (4-5 minutes)

Serve with rice!

Here’s the swiss chard wilting.  It’s amazing how a huge bunch of chard can reduce so much.

The final dish - served with a slice of homemade bread.

Boyfriendly rating: 5/5 “Love the ginger”