Pork Tenderloin in Plum Sauce
A flavorful marinade doubles as a sauce in this simple but tasty pork tenderloin recipe. For safety's sake, be sure to bring the reserved marinade to a boil after adding to the stir-fry.
- 1 pound boneless pork tenderloin, cut in 1" cubes
- 1 tablespoon oil
- 1/4 cup Chinese plum sauce
- 1/4 cup water
- 1 or 2 scallions, minced
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
Combine cornstarch, soy sauce, rice wine, brown sugar, sesame oil, and garlic. Toss with pork. Let marinate 30 minutes.
Heat oil in a wok. Add pork, reserving marinade, and stir-fry until browned.
Add plum sauce, water, and scallions. Bring to a boil, then cover and simmer about 15 minutes, until pork is tender and cooked through.
Add the reserved marinade and bring to a boil, then cook, stirring, until sauce thickens slightly.
Serve with rice.
Yield: 4 Servings