Sweet and Sour Pork Tenderloin
Pale golden in color, plump and glossy in shape, this Zhejiang dish has a crispy, fragrant exterior and a soft, tender, savory interior.
Ingredients
pork tenderloin
300 g
green bell pepper
30 g
carrot
30 g
scallion
2
garlic
2
egg yolk
1
soy sauce (seasoning 1)
1 tbsp
cornstarch (seasoning 1)
1 tsp
ketchup (seasoning 2)
2 tbsp
white vinegar (seasoning 2)
1 tbsp
sugar (seasoning 2)
1 tbsp
rice wine (seasoning 2)
1 tsp
salt (seasoning 2)
1 tsp
sesame oil (seasoning 2)
1 tsp
Instructions
1
Step 1
Rinse the pork tenderloin, cut into small chunks, place in a bowl, add (1) and egg yolk, then marinate and mix well for 10 minutes; remove stems and seeds from the green bell pepper, rinse, cut into small chunks; peel the carrot, rinse, and slice; rinse the scallion, peel the garlic, and mince both.
2
Step 2
Pour 3 tbsp of oil into a pan and heat until hot, add the tenderloin and stir-fry until 70% cooked, then remove and set aside; heat the remaining oil in the pan, sauté the scallion and garlic until fragrant, add the green bell pepper and carrot and stir-fry until tender, then add (2) and the cooked tenderloin, stir-fry until evenly coated and flavorful.
