Instructions

1. Place the tenderloin in the freezer for about 30 minutes. The partially frozen meat is easier to slice thinly. Cut 4-inch chunks of meat off the tenderloin. Cut 1/4 inch slices lengthwise. Cut those wide slices into narrower slices about 1/2-inch to 1-inch wide. One tenderloin will serve 4 people when stir-fried.

2. Combine the rice wine vinegar, garlic, ginger and scallions together. Add the orange juice and grated orange peel. Reserve 1/2 cup. Place the remaining marinade in a zipper top bag with the pork slices. Place in the refrigerator for 1 to 4 hours. If you leave it overnight it won't wreck the meat. However, pork tenderloin doesn't need the marinade for tenderizing, just to add flavor.

3. Cut the vegetables into strips that are about 3 to 4 inches long and 1 inch wide. Leave small vegetables such as snap peas or string beans whole.

4. Drain the marinade from the pork and discard.

5. Heat the wok over high heat until a drop of water immediately evaporates when it hits the bottom of the wok. Add 2 tbsp. of peanut or vegetable oil. When the oil starts to smoke, which should be in a few seconds, add the pork tenderloin strips. Immediately start stir-frying by holding a spatula in each hand. Scoop the meat from the bottom of the pan with the spatulas and add to the sides. The meat that was at the sides will slide down to the bottom of the wok. Stir fry for 2 or 3 minutes. Cut a strip of meat to see if it's cooked through. Remove the pork from the wok.

6. Add 2 tbsp. of cooking oil to the wok. When it's hot, add in the vegetables. Stir fry using the lifting motion of the 2 spatulas until the vegetables are cooked but still crunchy. Add the pork back to the wok and lower the heat to medium.

7. Mix the 1/2 cup of reserved marinade with 1 tsp. of cornstarch. Add to the wok with the pork tenderloin and vegetables. Stir in. The marinade will immediately thicken into a sauce. Remove from the heat.