Vietnamese Caramel Pork With Black Pepper - 5 Points

• 6 scallions, cut into half inch pieces
• 6 garlic cloves, minced
• 1 (1 1/4 lb) pork tenderloin, trimmed of visible fat and cut into 2 x 1/4 inch strips
• 4 teaspoons sugar
• 1/4 cup reduced-sodium chicken broth
• 2 tablespoons asian fish sauce (nam pla)
• 1 -2 teaspoon fresh ground pepper, to taste

1. Spray a large nonstick wok or high-sided skillet with nonstick spray and set over high heat.
2. Add the scallions and garlic; stir-fry until softened, about 1 minute.
3. Add the pork and stir-fry until browned, about 3 minutes.
4. Transfer the content of the wok to a bowl and set aside.
5. Return the wok to the heat and add the sugar; cook, stirring, until melted, lightly browned, and caramelized, about 30 seconds.
6. Slowly stir in the broth.
7. The caramel may form a hard lump.
8. Continue cooking, stirring constantly, until the sugar melts again and the broth boils, about 20 seconds.
9. Stir in the fish sauce and pepper, then return the pork, vegetables, and juices to the wok.
10. Cook, stirring constantly, until the sauce reduces to a glaze, about 2 minutes.
11. Serve at once.

scallions, garlic, pork tenderloin, sugar, chicken broth, asian fish sauce, fresh ground pepper

Taken from www.food.com/recipe/vietnamese-caramel-pork-with-black-pepper-5-points-163031 (may not work)