1 lb. pork tenderloin
4 medium carrots
6 tbsp. dry white wine or chicken broth
1/8 tsp. salt
1 tsp. finely ground fresh ginger root
12 fresh asparagus spears
2 tbsp. vegetable oil, divided
2 tbsp. lime juice
1/8 tsp. black pepper
1/2 tsp. finely grated lime peel

Cut pork diagonally into 1/4-inch thick pieces. Cut each slice into thin strips. Set aside. Slice asparagus diagonally into 1-inch long pieces. Cut carrots into 2-inch long julienne pieces. Heat one tablespoon oil over medium-high heat in a large skillet, Add carrots; cook 5 minutes, stirring often. Add asparagus; cook 1 minute more. Lower heat to medium low. Add 1 tablespoon wine. Cover and cook until vegetables are tender-crisp (4 to 5 minutes). Remove.

Heat remaining oil in skillet over medium heat. Add pork. Cook and stir until no longer pink (3 to 4 minutes). Turn heat to low. Combine rest of wine, lime juice, salt, pepper, ginger and lime peel. Add to skillet. Heat through; return vegetables to skillet. Toss lightly. Heat one minute. Serve immediately.