• 2 tablespoons olive oil
  • 1 cup onion
  • 1 cup bell pepper
  • 1 teaspoon fresh ginger
  • 1/2 teaspoon sesame oil
  • 1 pound pork tenderloin (cut in 1/2" slices)
  • 2 ounces brandy
  • 1/2 cup plum sauce (a Chinese style cooking and dipping sauce found in Asian grocery store or in Oriental section of regular market)
  • 2 teaspoons fresh oregano (or 1/2 teaspoon dried)
  • 2 teaspoons fresh sage (or 1/2 teaspoon dried)
  • 1/2 tablespoon pomegranate balsamic vinegar (dark)
  • 2 cups all purpose flour
  • 1 cup corn meal (self rising)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 2 large eggs
  • 3/4 cup sugar
  • 8 tablespoons unsalted butter (melted)
  • 6 ounces vanilla yogurt (Greek, I used Chobani)
  • 2 tablespoons sour cream
  • 1/2 cup buttermilk (shaken)
  • 2 tablespoons butter oil (for frying cakes)


  1. You need to scroll down and make the corn cakes before the pork OR you can make them 1 or 2 days before rather than doing it all in the same night.
  2. Salt and pepper each side of the pork slices.
  3. Heat oil in a deep 12 inch skillet or stir fry pan.
  4. Add onions and peppers and cook for 2 to 3 minutes.
  5. Add ginger and sesame oil.
  6. Cook for another 6 or 7 minutes, until they are soft.
  7. When you add the ginger, shove the peppers and onions to one side of the pan and place the pork slices into the skillet in a single layer.
  8. Cook 3 to 4 minutes per side.
  9. Pour in brandy and allow to evaporate for 2 or 3 minutes.
  10. Add plum sauce and herbs.
  11. Allow sauce to just heat through and herbs to blend with everything.
  12. Then right before removing from heat, pour in balsamic vinegar.
  13. Directions For Corn Cakes
  14. This may seem a bit long and complicated for a corn muffin recipe but they're the most moist, tender, and flavorful ones I've ever tasted! You can transform your own corn muffin into a corn cake if you prefer.
  15. Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl to combine; set aside.
  16. Whisk eggs in second medium bowl until well combined and light colored, about 20 seconds.
  17. Add sugar to egg. Whisk vigorously until thick and homogeneous, about 30 seconds
  18. Add melted butter in 3 additions, whisking to combine after each.
  19. Add half the sour cream and half the milk and whisk to combine.
  20. Whisk in remaining sour cream and milk until combined.
  21. Add wet ingredients to dry ingredients.
  22. Mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over mix.
  23. Heat 1/2 tablespoon of butter and oil in a skillet on medium heat.
  24. Add additional grease to pan as necessary.
  25. Using a medium ice cream scoop or spoon, pour batter into pan to make approximately 2 inch cakes.
  26. They don't have to be perfect. Just make them about the same size as the pork slices or slightly larger.
  27. Cook each side until fluffy and golden brown.
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NutritionView more



Calories1180Calories from Fat440
Total Fat49g75%
Saturated Fat23g115%
Trans Fat
Calories from Fat440
Total Carbohydrate136g45%
Dietary Fiber7g28%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


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