Caramel Pork

• 1 cup water
• 3/4 cup uncooked sushi or short-grain rice
• 1/2 teaspoon kosher salt, divided
• 1/2 cup frozen green peas, thawed
• 1 tablespoon rice vinegar
• Cooking spray
• 1 pound pork tenderloin, cut into 1-inch pieces
• 1/2 cup chopped Vidalia or other sweet onion
• 3 garlic cloves, minced
• 1/2 cup fat-free, lower-sodium chicken broth
• 3 tablespoons dark brown sugar
• 1 tablespoon lower-sodium soy sauce
• 1 teaspoon bottled ground fresh ginger
• 1/2 teaspoon crushed red pepper
• 2 canned anchovy fillets, rinsed and minced
• 8 lime wedges

1. Combine 1 cup water, rice, and 1/4 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes; remove from heat. Let stand 10 minutes; gently stir in peas and vinegar.
2. Heat a medium skillet over high heat. Coat pan with cooking spray. Add pork; saute 5 minutes. Sprinkle with 1/4 teaspoon salt. Add onion and garlic; stir-fry 2 minutes. Stir in broth and next 5 ingredients (through anchovy); bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Spoon 1/2 cup rice on each of 4 plates; top each serving with 1/2 cup pork mixture. Serve with lime wedges.

water, rice, kosher salt, frozen green peas, rice vinegar, cooking spray, pork tenderloin, vidalia, garlic, chicken broth, dark brown sugar, lower, bottled ground fresh ginger, red pepper, anchovy, lime

Taken from www.myrecipes.com/recipe/caramel-pork (may not work)