Tomato Tenderloin
Zhejiang-style tomato pork tenderloin with a vibrant red sauce, tender meat, and a sweet-and-sour flavor.
Ingredients
Pork tenderloin (cut crosswise into four sections, scored with cross-cut and coated with flour)
400 g
Soaked bamboo shoot slices (cut into small dices)
30 g
Cooked ham (cut into small dices)
30 g
Cucumber (cut into small dices)
30 g
Eggs (beaten)
2
Tomato sauce
200 g
Cooked lard
70 g
Vegetable oil (actual usage about 70g)
1 kg
Flour
40 g
Sugar
60 g
Wet starch
15 g
Chicken broth
30 g
Vinegar
15 g
Cooking wine
20 g
MSG
a pinch
Instructions
1
Step 1
Cut the pork tenderloin crosswise into four sections. On the front of each section, make diagonal cuts about 0.5 cm apart, with a depth equal to half the meat's thickness. On the back, make straight cuts at the same spacing. Then coat with a layer of flour.
2
Step 2
Cut the cucumber, bamboo shoots, and ham into small dices separately. Add the chicken broth, cooking wine, vinegar, sugar, salt, wet starch, and water to the tomato sauce, and mix into a thickening sauce.
3
Step 3
Pour the eggs into a wok, place over low heat until nearly smoking, then add the pork tenderloin and fry for about 3 minutes. Remove and cut into slices, arranging them neatly on a plate.
4
Step 4
Heat the wok over high heat, add the cooked lard, then add the cucumber, bamboo shoots, and ham dices once hot. Stir-fry briefly, then pour in the thickening sauce. Once done, pour over the arranged pork tenderloin slices on the plate.
