Sweet and sticky recipes like this usually contain a lot of sugar: the addition of just a small amount of diet raspberry jam does the trick without the added sugar. Serves 4
1 Tbsp gluten-free soy sauce
1 tsp minced fresh ginger
1 tsp minced garlic
1 tsp coconut oil
500g pork tenderloin, trimmed and cut crosswise into 1.5cm slices
1/3 cup salsa
1 Tbsp diet raspberry jam
2 Tbsp chopped fresh coriander
- Combine soy sauce, ginger and garlic in a bowl.
- Heat oil in a fry pan over medium-high heat. Flatten each pork piece to 1 cm thickness using your fingertips. Add pork to the pan: spoon soy sauce mixture evenly over pork slices. Cook for 3 minutes or until browned. Turn pork over; cook for 3 minutes or until done. Remove from the pan.
- Add salsa and jam to the pan. Cook for 30 seconds or until slightly thickened, stirring constantly.
- Drizzle the pork with the salsa mixture, and sprinkle with coriander. Serve with stir-fried vegetables.