Serves 4.

3 tbsp. low-sodium soy sauce
2 tbsp. dry sherry, divided
1 tbsp. minced fresh ginger root
1 pork tenderloin, about 1 lb.
All-purpose flour
1 tbsp. vegetable oil
1/3 c. water
1/2 c. chopped green onions and tops
1 (15 oz.) can black beans, rinsed, drained

Combine soy sauce, 1 tablespoon sherry and ginger (there is no substitute for fresh) in a shallow baking dish; set aside. Cut pork crosswise into 3/4 inch thick slices; flatten each piece slightly by pounding with a meat mallet between two sheets of plastic wrap.

Arrange pork slices in a single layer in soy-sauce mixture; turn over to coat both sides. Let pork stand 15 minutes, turning medallions once.

Reserving the marinade, remove pork and coat each slice lightly with flour.

Cook pork in hot oil in a large skillet over medium-high heat for about three minutes on each side. Do not overcook or pork will toughen and dry out. Remove from pan and keep warm.

Combine the reserved marinade, remaining 1 tablespoon dry sherry, 1/3 cup water and the green onions. Stir into same skillet in which the pork was cooked. Bring to boil; reduce heat and simmer two minutes. Gently stir in beans. Cook, stirring slightly, just until liquid is absorbed (you might want to mash a few of the beans to help thicken the sauce). Arrange beans on serving platter; top with pork medallions.