Ingredients
1-1/2 cups reduced-sodium beef broth2 cups chopped fresh strawberries, divided1/2 cup white wine vinegar1/4 cup packed brown sugar1/4 cup reduced-sodium soy sauce3 garlic cloves, minced2 pounds pork tenderloin, cut into 1/2-inch slices1 teaspoon garlic powder1/2 teaspoon salt1/2 teaspoon pepper2 tablespoons canola oil2 tablespoons cornstarch2 tablespoons cold water1/2 cup crumbled feta cheese1/2 cup chopped green onions
Preparation
In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened. Strain mixture and set aside liquid, discarding solids.
Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork in batches on both sides. Remove and keep warm.
Add broth mixture to the pan; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet.
Return pork to the pan. Bring to a boil. Reduce heat; cook and stir until sauce is thickened and pork is tender, about 2 minutes. Top servings with cheese, onions and remaining 1 cup strawberries.
