---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: FAST Pork Tenderloin
 Categories: Pork, Chinese, Main dish
      Yield: 4 servings
 
      1 lb Pork tenderloin (boneless)          2 T  Nam pla (Thai fish sauce)
      4 T  Olive oil (Extra Virgin)            1 c  Dry rice
      1 t  Minced garlic                       2 c  Water (with salt)
    1/2 t  Pepper                         
 
  Put rice into boiling water, cover, and cook according to package.
  Slice tenderloin 1/4 to 1/2 inch thick.
  In a skillet large enough to hold all of the meat in a sinle layer, heat
  the olive oil until very hot. Add the pork slices in a single layer and
  cook over medium high heat for 3-4 minutes. Turn the meat with tongs and
  sprinkle with the garlic, pepper and the nam pla. Cook for 4 to 5 minutes
  more. Flip meat one more time and cook for 30 additional seconds. Serve
  the pork with the rice and the pan juices.
  
  NOTE: Nam pla is the liquid extract from the salted and fermented fish.
  Thai's use it in the same way that the Japanese and the Chinese use soy
  sauce.
 
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