12-16 oz. Pork Tenderloin
2 Garlic cloves, thinly sliced
4 Tbsp SOOC Serrano Honey Vinegar
2 Tbsp Orange peels, juice reserved
2 Tbsp Ginger, peeled and grated
4 Tbsp + ¼ cup SOOC Japanese Roasted Sesame Oil
½ cup all-purpose Flour
6 Scallions, cut in 1 inch strips
2 cups Rice or Rice Noodles, prepared as directed
Cut pork tenderloin in ½ inch slices. Put slices under plastic wrap or wax paper and pound with a meat mallet until about ¼ inch thick. Cut against the grain into thin strips about 1½ inches long.
Combine 4 Tbsp of the Japanese Roasted Sesame Oil, Serrano Honey Vinegar, ginger, orange juice and peels in a medium dish. Add pork tenderloin strips. Marinate for 1 - 4 hours in the refrigerator. Remove from marinade and reserve liquid. Pat pork dry with paper towels. Place flour into a ziplock bag and toss pork strips until they are lightly dusted. Discard excess flour.
Heat ¼ cup Japanese Roasted Sesame Oil in a frying pay and sauté pork for a few minutes. Add scallions, garlic, and the reserved marinade. Reduce to a sauce (2 - 4 minutes). Remove orange peels if desired.
Divide prepared hot rice or noodles onto four plates. Top with pork and sauce.