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.