Sweet and Sour Pork Tenderloin Recipe
Sweet and sour pork tenderloin is one of the traditional home-cooked dishes. It is made with pork tenderloin as the main ingredient and seasonings. It has a red color and a sweet and sour taste.
Servings: 2
Calories: 150kcal
Equipment
- Pan
Ingredients
- 250g pork tenderloin
- half a carrot
- 3-4 tablespoons tomato sauce
- some oil and salt
- green onion
- 1 slice ginger
- 1 tablespoon light soy sauce
- 1 tablespoon cooking wine
- 1/2 teaspoon white pepper
- 4 tablespoons white sugar
- 2 tablespoons rice vinegar
- 5-6 tablespoons starch
Instructions
- Cut the pork tenderloin into 1 cm thick slices first, and then cut into 1 cm thick strips.
- Put the tenderloin strips into a large bowl, add a little salt, white pepper, light soy sauce and cooking wine. Grab evenly with your hands and let marinate for 10 minutes.
- Prepare the seasoning sugar and tomato sauce, dice the green onion and ginger, and cut the carrot into strips.
- Add the starch and 1 TBSP oil to the marinated meat strips.
- Pour in adequate water. Grasp thoroughly and mix well, so that each meat strip is coated with a layer of starch paste.
- Heat the oil in the wok, and gradually put the strips of meat into the wok and fry them until they form. Remove the strips and set aside. If there is not much oil, fry the strips of meat in two parts. If the oil temperature is not high, the meat strips will stick together easily.
- Add the meat strips and fry them again. Fry the meat strips until golden brown, crispy on the outside and tender on the inside. Fry the carrot sticks in the pan. Drain and set aside.
- Pour out the oil in the pot, leaving a little in the bottom of the pot, put the tomato sauce and sugar, rice vinegar, a little salt, fry with a small fire, stirring with a spoon, to prevent sticking to the bottom of the pot.
- When the sauce thickens, add the green onion, ginger and a little water starch. Stir well.
- Pour the fried pork strips and carrot strips, and stir them evenly with high fire. Enjoy!
Notes
Starch can be potato starch or corn starch.
The pork strips are fried twice, first until they are firm and second until they are crispy on the outside and tender inside.