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2 tsp. Vegetable oil <\/span><\/p>\n 1 pork tenderloin (about 1 pound), cut into 1\/4-inch-thick slices <\/span><\/p>\n 2 clove garlic, crushed with press <\/span><\/p>\n 1 package (10 ounces) frozen baby peas <\/span><\/p>\n 3 T. reduced-sodium soy sauce <\/span><\/p>\n 2 T. seasoned rice vinegar <\/span><\/p>\n 1 T. fresh ginger, peeled and grated <\/span><\/p>\n 1 T. mild molasses <\/span><\/p>\n 1\/4 tsp. crushed red pepper <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until hot. Add pork slices and garlic, and cook until they are browned on the outside and just lose their pink color on the inside, about 6 minutes, stirring occasionally. Transfer pork to plate. To same skillet, add frozen peas, soy sauce, rice vinegar, ginger, molasses, and crushed red pepper; cook, about 4 minutes, until peas are heated through. Return pork to skillet; toss to coat. Spoon pork mixture over rice to serve.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 2 tsp. Vegetable oil 1 pork tenderloin (about 1 pound), cut into 1\/4-inch-thick slices 2 clove garlic, crushed with press 1 package (10 ounces) frozen baby peas 3 T. reduced-sodium soy sauce 2 T. seasoned rice vinegar 1 T. fresh ginger, peeled and grated 1 T. mild molasses 1\/4 tsp. crushed red pepper \u00c2\u00a0 In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until hot. Add pork slices and garlic, and cook until they are browned on the…<\/p>\n