Sweet and Savoury Pork Tenderloin Stir Fry

Sweet and Savoury Pork Tenderloin Stir Fry

Sweet and Savoury Pork Tenderloin Stir Fry

Ingredients
11
Glaze pork tenderloin with Cajeta, a Mexican caramel sauce, that’s made savoury with the addition of fish sauce. The result is a stir-fry with a world of sweet and savoury flavours. This is a flavour forecast 2013 recipe
Ingredients
  • 275 millilitre (9 fluid ounce) goats milk or single cream

  • 50 millilitre (2 fluid ounce) fish sauce

  • 1 tablespoons Garlic Cooking Paste

  • 2 Whole Star Anise

  • ¾ teaspoon Ground Black Pepper

  • ¼ teaspoon Chinese 5 Spice

  • 125 gram (5 ounce) sugar

  • 3 tablespoons sunflower oil

  • 1 onion, thinly sliced

  • 675 gram (1½ pounds) pork tenderloin, cut into thin slices

  • 450 gram (1 pound) jasmine rice, cooked according to pack directions

Key Products
Schwartz packaging

Product Information

£ 1.69,10g
Ground Black Pepper

Product Information

£ 2.20/unit,33g

Product Information

£ 2.28,

Instructions

  • 1 Mix goats milk, fish sauce, Garlic, Star Anise, Pepper and Chinese Five Spice in a medium bowl and set aside. Place sugar and water in medium saucepan, then bring to boil on a medium heat. Cook for 10-12 minutes, or until golden brown, carefully whisk in goats milk mixture until sugar is dissolved and mixture is well blended, then set aside.
  • 2 Heat 2 tbs of the oil in large pan on a medium-high heat. Add pork in batches and cook until browned on both sides. Remove pork from pan, add remaining oil with the onion and fry for 5 minutes, stirring occasionally or until browned.
  • 3 Stir in caramel sauce, cook and stir for 5 minutes on medium heat. Return pork to pan, cook for 5 minutes or until heated through. Serve pork over cooked rice.
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