Ginger Garlic Pork

2 lb. pork tenderloin
2 tablespoons soy sauce
1 teaspoon dry mustard
3 tablespoon rice wine vinegar
1 cup flour
3 tablespoons cornstarch
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon salt
1 teaspoon pepper
3 tablespoons canola oil

Cut pork into 1 inch rounds. Stir soy sauce, mustard and rice wine vinegar in a large bowl. Add the pork and marinate for 20 min. In a shallow bowl mix flour cornstarch, garlic, onion, salt and pepper. Lightly press the pork and dredge in the flour mixture. Heat the oil in in a saute pan and cook pork until browned on both sides.

Gravy
3 tablespoons canola oil
1 yellow onion diced
3/4 c diced fresh ginger
3/4 c diced garlic
1 tablespoon black pepper
1 cup white cooking wine(can substitute extra chicken stock)
2 c water plus 4 tablespoons
2 c chicken stock
4 tablespoons soy sauce
2 tablespoons honey
3 tablespoons cornstarch

In a medium sauce pot over medium heat add the oil. When oil is hot add onions, ginger,garlic and pepper and saute until onions are translucent. Deglaze the pan with wine then add 2 c water and the stock,soy sauce and honey. Simmer for 1 hour or until reduced by half. Strain the gravy and return to the pot over low heat. Combine the 4 tablespoons water and the cornstarch in a small bowl. Slowly stir into sauce and cook until gravy has thickened.

Serve over rice