Spicy Pork

• 1 tablespoon coarsely grated fresh or frozen ginger
• 1 large garlic clove
• 8 ounces pork tenderloin
• 1 teaspoon olive oil
• 1 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 18 teaspoon hot pepper flakes
• 1/2 teaspoon ground coriander
• 1/2 cup no-salt-added beef stock or broth
• Freshly ground black pepper to taste
• 1 teaspoon lime juice

1. Grate ginger; mince garlic.
2. Trim fat from pork and cut remainder into bite-size chunks.
3. Heat oil until it is very hot in nonstick pot.
4. Saute ginger and garlic for 30 seconds.
5. Add the pork and brown on both sides.
6. Stir in cumin, turmeric, hot pepper flakes and coriander and cook about 30 seconds.
7. Stir in beef stock and cook over medium-high heat until stock is reduced a little.
8. Season with pepper and lime juice.
9. Serve.

ginger, garlic, pork tenderloin, olive oil, ground cumin, turmeric, hot pepper, ground coriander, nosalt, freshly ground black pepper, lime juice

Taken from cooking.nytimes.com/recipes/3723 (may not work)