Pork Tenderloin Medallions with Chinese Ginger and Lemon Sauce

Ingredients

• 0.5 teaspoon five-spice powder 
• 0.5 teaspoon pepper black freshly ground
• 2 teaspoons brown sugar 
• 1 teaspoon cornstarch 
• 0.3 cup cooking sherry dry
• 0.3 cup less-sodium chicken broth fat-free
• 1 tablespoon ginger fresh minced peeled
• 1  garlic clove minced
• 0.3 cup green onions chopped
• 2 tablespoons green onions chopped
• 1 pound pork tenderloin trimmed
• 3 tablespoons juice of lemon fresh
• 1 teaspoon lemon rind grated
• 1 tablespoon soya sauce low-sodium
• 0.5 teaspoon salt 
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• whisk
• slotted spoon

Directions

1. Combine first 3 ingredients, and rub evenly over pork.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Add pork to pan, and cook 1 1/2 minutes on each side or until lightly browned.
4. Remove pork from pan, and set aside.
5. Reduce heat to medium.
6. Add 2 tablespoons onions, ginger, and garlic to pan; cook 2 minutes or until fragrant, stirring constantly.
7. Combine sherry and next 5 ingredients (through soy sauce) in a small bowl.
8. Add sherry mixture to pan; bring to a boil, scraping pan to loosen browned bits.
9. Add pork to pan; cook 3 minutes or until pork is done.
10. Remove pork from pan using a slotted spoon, reserving liquid in pan.
11. Combine water and cornstarch in a small bowl, stirring with a whisk.
12. Add cornstarch mixture to pan, and bring to a boil. Cook 30 seconds or until slightly thickened.
13. Serve over pork.
14. Sprinkle with 1/4 cup green onions.