Ginger Lime Pork

• 1 lb. pork tenderloin
• 4 medium carrots
• 6 Tbsp. dry white wine or chicken broth
• 1/8 tsp. salt
• 1 tsp. finely ground fresh ginger root
• 12 fresh asparagus spears
• 2 Tbsp. vegetable oil, divided
• 2 Tbsp. lime juice
• 1/8 tsp. black pepper
• 1/2 tsp. finely grated lime peel

1. Cut pork diagonally into 1/4-inch thick pieces.
2. Cut each slice into thin strips.
3. Set aside.
4. Slice asparagus diagonally into 1-inch long pieces.
5. Cut carrots into 2-inch long julienne pieces.
6. Heat one tablespoon oil over medium-high heat in a large skillet,
7. Add carrots; cook 5 minutes, stirring often.
8. Add asparagus; cook 1 minute more.
9. Lower heat to medium low.
10. Add 1 tablespoon wine.
11. Cover and cook until vegetables are tender-crisp (4 to 5 minutes).
12. Remove.

pork tenderloin, carrots, white wine, salt, ginger root, vegetable oil, lime juice, black pepper, lime peel

Taken from www.cookbooks.com/Recipe-Details.aspx?id=38099 (may not work)