Ingredients

• 1 ea pork tenderloin, 1-inch medallions, pounded flat
• 4 T soy sauce, divided
• 1 T balsamic vinegar
• 3/4 t baking powder
• 4 T corn starch
• 4 cl garlic, minced
• 1/2 t ginger powder
• 1 T honey

Instructions

1. Whisk together 2T soy sauce, the vinegar and the baking powder, then season to taste.
2. Toss the cutlets in the dressing, then in the cornstarch to coat. Fry in oil until done, about 1-2 minutes per side. Remove from heat and drain.
3. Using the pan drippings, cook the garlic, ginger, honey, and 2T soy sauce. Return the cutlets to the pan, toss, and reheat.
4. Plate and serve hot.

Source: unknown

Contributed by: Skip