Pork tenderloin in black bean sauce
Pork tenderloin served with green asparagus, peas, cauliflower rice with ginger.
Peel and grate the ginger. Slice the garlic.
Remove the woody underside of the asparagus and cut the asparagus into 2 cm sloping pieces. Cut the pork tenderloin into pieces.
Heat the oil in a stirring stir fry the ginger, garlic, asparagus and peas 6 minutes on medium heat.
Add the cauliflower rice for the last 3 minutes. Season with pepper and salt.
In the meantime, heat the remaining oil in a frying pan and stir-fry the pork for 3 minutes on a high heat. Add the wok sauce and heat for 1 more minute.
Divide the vegetables and meat with sauce over the deep plates.
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