Monday, April 6, 2009

Zesty Pork Tenderloin

This recipe is from channel 703. Although we seldom use oranges for cooking except as salad dressing, this dish looked so good I decided to give it a try. The dish above looked no way near the finished dish I saw on TV but nevertheless, it did taste very good with a citrus aroma from the zest and a tangy flavour from the juice. Give it a try. It is very easy to do and a nice change from the usual soy sauce, oyster sauce and more soy and oyster sauce.

Zesty Pork Tenderloin
300 g pork tenderloin, sliced into 1/2 cm thickness
2 - 3 dried chillies, washed and diced
1 inch ginger, sliced thinly
2 - 4 cloves garlic, peeled
1 chili, seeded and diced
1 carrot - optional, peeled, sliced thinly and parboiled 

Sauce
1 orange, zest and juiced
1 T black vinegar
1 T soy sauce
1 t sugar
salt 

Marinade
1 t sesame oil
1 t cornstarch
1 egg white
salt and pepper

oil for deep frying

1. Marinate pork slices with salt, pepper, egg white and cornstarch. Add a tablespoon of water if the marinade is too thick. Leave for 10 - 20 minutes.
2. Heat oil in pan, deep fry the pork, drain and keep aside.
3.  Leave 1 or 2 tablespoons of oil in the same pan, fry the dried chillies until fragrant, add the ginger and garlic, again, fry till fragrant.
4. Add the black vinegar and soy sauce, bring to boil.
5. Return meat to the pan, add the carrots (if using), some diced chili and the orange juice with zest. Cook until sauce thickens. Season with sugar and salt to taste.
6. Dish out, garnish with orange slices and chili. Serve with rice.

4 comments:

terri@adailyobsession said...

love ur photos. how do u get them so big? when i choose large on flickr, d photo takes up the whole page so i always choose medium.

frank said...

lovely lovely pork. thank god for pigs :)

you're so right about trying the orange and being different from the usual oystersauce and soysauce.

and terri's right too - the pix are absolutely brilliant (and the subject matter too, for that matter).

a feast, everyday said...

terri, just click on the pic u want from d flickr n when it appears, right click on the pic. Left click the 'Copy image address'. Go to ur blogger upload pic, paste and upload. Tts it, done.

frank, agree with u n i too thank god 4 pigs. Wat wd chinese cook if we don't hv pork??
TQ 4 ur constant encouragement.

VINCENT said...

Hello,


We bumped into your blog and we really liked it - great recipes YUM!!! YUM!!!.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.

To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

Best regards,

Vincent
petitchef.com