Pork Tenderloin Canton

Cooking Recipes Catalogue
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This is about the only way to serve 4 with one pork tenderloin. Cubed tenderloin rolled in beaten eggs and sprinkled with cornstarch is sauteed with shredded carrot and green pepper.

INGREDIENTS (for 4 servings):

PREPARATION:

  • Coat the cubes of pork in beaten egg, then roll them in cornstarch until well coated. Set in a single layer on waxed paper and let dry for 30 minutes in the refrigerator.
  • In a medium bowl whisk together the sugar, vinegar, beef bouillon cube, and hot water until the bouillon cube is dissolved. Add the carrot and green pepper, and toss to coat.
  • Heat the oil in a large skillet over medium-high heat. Add the pork cubes, and stir-fry until browned on all sides, about 3 minutes. Add the carrot mixture, and cook, stirring over medium heat for 3 minutes, or until meat is cooked through. Serve immediately over rice.