Adobo-Style Pork with Sweet Potato

For some reason in the winter I find it harder to maintain my rule of "No Meat Through the Week." My theory is that we're kind of like bears and other hibernating animals in that we need to increase our caloric intake so as to increase our fat deposits (which I have been doing for awhile unfortunately) which then helps to increase our energy levels, assuring that we make it through the frigid, dreary, relentless weather. It's just my theory, totally unproven, lots of flaws in it I'm sure, and probably more of a convenient excuse for my food cravings. If I can blame evolution and genetics for my current insatiable appetite then I will.  It's survival of the fittest, baby, and I plan on making it through to Spring. Only two to three more months to go... sweet baby jesus.

On that note, here is a lovely recipe that you can make through the work week... and surprise, surprise, there is meat in it. And sweet potato. But I was mainly going for the meat. Pork tenderloin to be exact. It's one of my most favourite cuts of pork. It's quick and easy: you can marinate it whole and chuck it in the oven for 30-40 minutes, or slice it up and saute it. I've always found it to be pretty idiot proof, you have to try really hard to overcook it and make it tough and inedible. Which is probably why I like serving it. So easy to impress guests, they needn't know how effortless it is.

Of course feel free to substitute chicken or even, god forbid, tofu (kidding, I actually do like tofu...but I like pork a whole lot more) in this dish.  It's a pretty quick dish to make and you can get your veggies in in the form of sweet potato (another way to make your carb quota for the winter...you are welcome.) Note to self: I used a dark soy sauce which was rich and delicious but oh-so salty. Next time I go for the regular low-sodium stuff so I'm not feeling so parched afterwards. Lots of good flavours (not sure how I lived without hoisin sauce before) and heats up well the next day, if there happens to be any left over. As I said, I gotta keep my energy level up (don't over think it, just go with it.)

Happy protein and carb loading!

Adobo-Style Pork with Sweet Potato
from Food and Drink magazine Holiday 2014

Serves 4
Skill level: Pretty darn easy
Taste level: Pretty darn delicious

Ingredients

1 tbsp cornstarch
1/2 tsp salt
Generous grinding black pepper
1 lb pork tenderloin, cut into bite sized pieces
1 tbsp vegetable oil
10 garlic cloves, peeled and chopped (or a few tablespoons of garlic in oil)
3 slices of ginger (I just used a tbsp of diced/minced ginger and left in it)
1 1/2 cups water
1/4 cup white vinegar (I used rice vinegar)
1/4 cup soy sauce
2 tbsp hoisin sauce
2 bay leaves
1 medium sweet potato, peeled and cut into bite sized pieces
3 green onions, very thinly sliced diagonally (I used chives)

Directions

Place cornstarch, salt, and pepper in a medium sized bowl. Add the pork and toss to coat. Heat the oil in a large skillet over medium-high heat. Add pork and cook until browned all over. Remove and return to a clean bowl.

Reduce heat to medium, add more oil, then add garlic and ginger, cooking and stirring for 1 minute. Add water, vinegar, soy sauce, hoisin sauce, bay leaves and some freshly ground pepper. Stir and scrape up bits from bottom of the pan. Add the sweet potato, cover and simmer for about 10 minutes or until potato is cooked.

Return pork to pan. Simmer gently uncovered, stirring occasionally until pork is cooked, about 2 more minutes. Discard bay leaves and ginger slices (I left the minced ginger in). Stir in the green onions (or chives) and serve over rice.

Cheers!