Tomato Pork Tenderloin
Pork tenderloin with tomato, Zhejiang-style: sweet and savory with a touch of tang; the tenderloin is sliced thin, tender, and silky.
Ingredients
Pork tenderloin (clean meat cut crosswise into 2 sections, score with cross-hatch cuts)
200 g
Egg (crack into a bowl and beat)
1
Diced cucumber
Diced yulan bamboo shoots
Diced ham
Tomato ketchup
100 g
Sugar
Cooking wine
Vinegar
Fine salt
MSG
Wet starch
Peanut oil
500 g
Flour (coat with a layer of flour)
Chicken broth
Water
Cooked pork lard
Instructions
1
Step 1
Cut the pork tenderloin crosswise into 2 sections. On the front side of each section, make diagonal cuts (blade at a 45° angle to the meat grain), with cuts spaced 0.5 cm apart and a depth equal to half the meat's thickness. On the back, make straight cuts (blade at a right angle to the meat grain), with the same spacing and depth as the front. Once cut, coat the meat with a layer of flour. Soaked yulan bamboo shoots, cucumber, and cooked ham are all diced into 0.4 cm cubes. Place the tomato ketchup in a bowl and whisk together with the chicken broth, sugar, cooking wine, vinegar, fine salt, MSG, wet starch, and water to make a sauce. Crack the egg into a bowl and beat, then combine with the pork tenderloin.
2
Step 2
Add peanut oil to a wok and place over low heat until the oil is just about to smoke. Add the pork tenderloin coated evenly with the egg mixture and deep-fry until cooked through (about 3 minutes). Remove and drain off the oil, then cut into 0.4 cm thick slices and arrange them overlapping on a plate. Add cooked pork lard to a wok set over high heat. Once hot, add the diced cucumber, diced bamboo shoots, and diced ham and stir-fry briefly. Pour in the sauce to thicken, then pour everything over the sliced pork tenderloin. Serve immediately.
