Pork with Garlic and Crushed Black Pepper

- 10–20 garlic cloves, mashed
- 2–2½ teaspoons black peppercorns, coarsely ground
- 4 tablespoons vegetable oil
- 1 pork tenderloin, trimmed of all fat and cut into
- medallions about ¼-inch thick
- ¼ cup sweet black soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
Instructions:
Be sure to use the freshest, highest quality pepper you can find.
- Place the garlic and the black pepper in a small food processor and process briefly to form a coarse paste; set aside.
- Heat the oil in a wok or large skillet over medium-high heat. When the oil is hot, add the garlic-pepper paste and stir-fry until the garlic turns gold.
- Raise the heat to high and add the pork medallions;Â stir-fry for 30 seconds.
- Add the soy sauce and brown sugar, stirring until the sugar is dissolved.
- Add the fish sauce and continue to cook until the pork is cooked through, about another 1 to 2 minutes.