I had a pork loin, that I couldn't decide how I wanted to prepare, so this was what I decided to do. I loved the flavors of the wine and soy and was so, so tender! Family said I could make it this way any old time.
1In a ziplock baggie, add the tenderloin slices. Pour the wine, soy and ginger over the meat. Squish with fingers to make sure all meat is evenly in the liquid. Marinade for at eat 1 hour and flip bag halfway in between time.
2In a large skillet, add oil and heat until shimmery over medium - med high heat.
Drain pork and pat dry, lightly salt & pepper. I also sprinkled with some red pepper flakes. Dredge lightly into flour.
Place in skillet evenly and saute on first side about 4 minutes or until golden.
3Turn to other side and cook another 4 minutes or until pork is no longer pink.