Directions

1. In small bowl, combine chicken broth, cornstarch and soy sauce; blend well. Stir in green onions, set aside.
2. Cut pork tenderloin lengthwise into quarters; cut each quarter into bite-sized pieces. Heat oil in nonstick skillet over medium-high heat. Add pork and garlic; stir-fry 3-4 minutes or until pork is tender. Remove pork; keep warm. Add broccoli and broth mixture to wok. Cover and simmer over low heat 8 minutes. Add cooked pork and pimiento; cook just until mixture is hot, stirring frequently. Sprinkle with sesame seed. Serve immediately.