Pork Tenderloin with Cranberries

I had a bag of cranberries leftover from Thanksgiving in the fridge and wanted to incorporate them into something tasty for dinner. They pair beautifully with pork tenderloin and @moromishoyu Shiro Miso in this quick stir fry recipe. It took me longer to cut everything up than it did to cook. But it’s still a super easy meal to prep on a busy weeknight leaving only the wok and cutting board to clean up. 

Ingredients:

• 1/2 lb pork tenderloin sliced thin

• 1T potato starch

• 2 T vegetable oil

• 3 cloves garlic finely chopped

• 1 small onion sliced into slivers 

• 1 stalk celery sliced thick on the bias

• 1 green onion sliced separate green slices for garnish

• 1/2 t finely chopped ginger

• 1/4 t cayenne pepper (optional)

• 2 T Shoyu

• 2 T rice vinegar

• 2 T @moromishoyu shiro miso

• 1 T mirin 

• 1/2 cup water

Preparation:

Toss the pork tenderloin with the potato starch to lightly coat. 

Heat the oil in a wok over high heat. Add the pork tenderloin and stir fry for about 2 minutes. Add the garlic, ginger, cayenne, cranberries, onions, and carrots and stir fry for another few minutes. Then drizzle in the shoyu, rice vinegar, shiro miso, and mirin and mix in well to coat everything evenly. Next add in the water to make a sauce and bring to a boil while mixing well. 
Serve with freshly steamed rice and enjoy!