Chung-Ah is a New York native who transplanted herself to sunny Southern California a decade ago for school and hasn’t left. She shares her love of cooking with her readers on her food blog, Damn Delicious, where she takes simple, fresh ...
1 pound pork tenderloin, trimmed of fat and silverskin, cubed
1 bunch asparagus, trimmed and cut into 1-inch pieces
Freshly ground black pepper
3 cloves garlic, minced
1/4 cup hoisin sauce
1/4 cup mirin
1 tablespoon sambal oelek (optional)
Green onions, thinly sliced (for garnish)
Toasted sesame seeds (for garnish)
Brown rice, for serving
In a medium skillet over medium-high heat, heat sesame oil. Add pork and asparagus and cook until the pork has browned and the asparagus is tender-crisp, about 4-5 minutes. Season with salt and pepper, to taste. Transfer to a plate.
Add garlic to the skillet and cook until fragrant, about 1 minute. Stir in hoisin sauce and mirin and cook until sauce has reduced slightly, about 3 minutes. Add pork and asparagus to sauce and gently toss to combine. Stir in sambal oelek, if desired.
Garnish with green onions and sesame seeds. Serve with brown rice.