Five-Spice Pork with Gingered Vegetables

• 1 1/2 c. bulgur
• 1 tbsp. canola oil
• 1 tsp. canola oil
• 3/4 tsp. five-spice powder
• salt
• 1 whole pork tenderloin
• 5 medium carrots
• 8 oz. stringless snap peas
• 1 tbsp. peeled, grated fresh ginger
• 1/4 c. water

1. Prepare bulgur as label directs.
2. Meanwhile, in 12-inch skillet, heat oil on medium-high.
3. Sprinkle 1/2 teaspoon five-spice powder and 1/4 teaspoon salt on pork medallions to season all sides.
4. Add to hot oil in single layer.
5. Cook 6 to 7 minutes, turning over once, until instant-read thermometer registers 145 degrees F when inserted horizontally into pork.
6. Transfer to plate.
7. To same skillet, add carrots, snap peas, ginger, 1/4 cup water, remaining 1/4 teaspoon five-spice powder, and 1/8 teaspoon salt.
8. Cook 2 minutes or until carrots are just tender, stirring, adding another tablespoon water if pan seems too dry.
9. Serve over bulgur with pork.

bulgur, canola oil, canola oil, fivespice powder, salt, pork tenderloin, carrots, stringless snap peas, ginger, water

Taken from www.delish.com/recipefinder/five-spice-pork-gingered-vegetables-recipe-ghk0412 (may not work)