And now for the details…

Into day four of my 14 day quarantine challenge. And pretty much all the ingredients for this recipe came from my fridge/freezer and pantry, except the green onions I used on top for garnish.

Something I have come to be very grateful about during this quarantine is that I had built up a decent stock of supplies in my pantry, fridge, and freezer, and have been able to make use these of during this time.

As far was what are “necessities” and what to have readily available, it will depend so much on what you like to cook normally, how often you cook (i.e. how quickly the different items will be used up), and how much space you have available. There are plenty of articles out there the will give you plenty of ideas and inspiration on the essentials; I would say read through some of these and find what works for you. Keep track of what you tend to use over and over again, and make sure you stock up on those items!

Let’s get to cooking..

We start with cooking the pork tenderloin pieces. Dry them on some paper towels, and season with salt and pepper. Heat the oil in a large pan on medium-high heat.

Cook the pork pieces until they have just browned . They will be slightly undercooked, and that’s a-ok, since we will be adding them back to the heat in a little while. For now, remove them to a plate or dish and set aside.

Whisk together the other ingredients, and add them to the already hot pan. Allow the sauce to come to a boil and continue cooking for another four minutes or so, it will reduce and thicken.

Next, add the pork pieces back into the sauce and stir so the pieces are fully coated with the sauce, continue to stir and cook for another 3-4 minutes, until the pork pieces are fully cooked and the sauce has reduced and is sticking to all pieces of pork.

Transfer the meat and sauce to a serving dish. Sprinkle with some sesame seeds and green onions for garnish. Serve and enjoy!

Happy eating.