Our Publix has a food tasting booth and when I saw the sign of pork tenderloin in tomato-ginger sauce, I was skeptical. The women assured me it was good and I was quite surprised when I tried it. Now, it is a spicy sauce, although you can tone it down some. We did use it on pork, but it will work equally well for chicken or seafood.  There is one other thing though. I am putting the recipe for the sauce in, but how you want to use it can vary. For example, the method they were using at the store was to sauté the meat, then do the sauce and cook the two together for a relatively short time. We prefer to either roast, grill, or braise our pork in order to have it more tender than a quick sauté. So, if you wanted to braise with this sauce, what I would suggest is to do all the ingredients expect the tomatoes, increase the broth by 1/2 cup, braise the meat  for however long you like, then add the tomatoes and cook for another 5-6 minutes. Okay, here’s the sauce itself:

1 can diced tomatoes, 1 c diced onions, 1 lemon (1 tsp zest; 1/4 c juice), 1 c chicken broth or stock, 1 tsp ginger paste (in a tube in the produce aisle), 2 tsp hot sauce (that can be adjusted to taste), 1-2 tsb olive oil, 3 tsb chopped parsley (optional), 1/4 c white wine (optional)

Heat pan to medium. Soften the onion in olive oil for 3-4 minutes; add all other ingredients and stir thoroughly. Cook uncovered on medium for 5-10 minutes until the sauce is slightly thickened. Pour the sauce over grilled fish, chicken, or pork.

If cooking the sauce with pork, chicken, or fish filets, salt and pepper the meat, brown it in olive oil for 2-3 minutes on each side, remove it from the pan and set aside. Proceed to make the sauce as above and put the meat back in the pan after all the other ingredients are thoroughly stirred together. Cover, cook for 5-6 minutes and check thickness of sauce. If you are cooking shrimp, wait and put the shelled, deveined shrimp in for the 5-6 minute cooking time. Otherwise you risk overcooking the shrimp.