Best Pork Tenderloin Stir Fry With Tangerines And Chili Sauce Recipes

PORK TENDERLOIN STIR-FRY WITH TANGERINES AND CHILI SAUCE

Steps:

• Place Pork tenderloin strips in medium bowl and sprinlke with salt and freshly ground pepper and toss with cornstarch to coat.
• Heat 1 TBSP Sesame Oil in large nonstick skillet over medium-high heat.
• Add minved ginger and stir for 30 seconds.
• Add pork tenderloin strips, stir fry until pork is beginning to brown and is almost cooked through, about 3 minutes.
• Add tangerines pieces and toss for about 30 seconds.
• Add sweet chili sauce, soy sauce and Chinese five-spice powder and boil until sauce thickens slightly, tossing to blend about 1 minute.
• Stir in remaining 1 TBSP of Sesame Oil, bok choy, and half of sliced green onions. Stir-Fry just until bok choy is wilted, 1 to 2 minutes.
• Season to taste with salt and freshly ground pepper.
• Transfer to bowl, sprinkle remaining sliced green onions and serve.

30 MINUTE SWEET ASIAN CHILI PORK, GINGER AND TANGERINE STIR FRY

Steps:

• To make the toasted sesame seeds and rice. Heat the sesame seeds in a small skillet over medium heat, shaking the pan occasionally for about 5 minutes. Remove the seeds when they darken and become fragrant.
• Add the water to a medium size pot. Bring to a low boil and then add the rice and sesame oil. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove (covered) for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork and stir in 1-2 tablespoons toasted sesame seeds. Note that rice can cook differently for everyone, this is just what works for me.
• While the rice cooks make the stir fry. Heat a very large skillet over high heat and add the sesame oil. When the skillet is hot, but not smoking (if it starts to smoke, turn heat down a bit and wait 5 minutes before adding the pork) add the pork in a single layer (you may need to do this in 2 batches if your skillet is smaller) and allow it to cook for 2-3 minutes, so it can get a nice caramelization on it. Then toss it around and cook another 2-3 minutes, or until the pork is browned an just getting crispy on the edges. Remove the pork from skillet and set aside.
• If needed add another tablespoon of sesame oil to the skillet and throw in the red peppers. Stir fry the peppers for 3-5 minutes, until they just begin to soften. Add the pork back to the skillet along with the ginger and stir fry 30 seconds. Add the sweet thai chile sauce, soy sauce, ground cloves, cinnamon and pepper. Allow the mixture to bubble and reduce, about 5 minutes, or until the sauce has thickened and coats the pork nicely. When the sauce is to your liking add the bok choy and toss well, cooking for another minute. Remove from the heat and stir in the tangerines.
• Serve the stir fry over the rice and garnish with green onions and toasted sesame seeds.

PORK TENDERLOIN WITH TANGERINE CURRY SAUCE

Steps:

• Combine tangerine juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeño, ground cumin and Thai red curry paste in heavy medium saucepan over medium-high heat.
• Boil mixture until carrot is very tender and liquid is reduced by half, stirring occasionally, about 12 minutes.
• Puree sauce in blender or processor in batches until smooth.
• Strain sauce and return to same saucepan.
• Stir molasses, soy sauce, curry paste and ginger in large glass baking dish.
• Add pork tenderloin and turn to coat.
• Cover and refrigerate at least 1 hour and up to 4 hours.
• Preheat oven to 350°F.
• Remove pork from marinade; discard marinade.
• Heat oil in heavy large ovenproof skillet over medium-high heat.
• Add pork and cook until golden brown, about 3 minutes per side.
• Transfer skillet to oven and cook pork until thermometer inserted into thickest part registers 160°F, about 25 minutes.
• Transfer pork to platter.
• Tent with foil to keep warm.
• Bring sauce to simmer.
• Remove from heat.
• Gradually add 6 tablespoons butter, whisking just until melted.
• Season to taste with salt and pepper.
• Cut pork into 1-inch-thick slices.
• Serve with sauce.

PORK TENDERLOIN STIR-FRY

Steps:

• In a large skillet, stir-fry pork in oil until no longer pink. Add the mushrooms, onions and peas; stir-fry for 1 minute. Add the cabbage, bean sprouts, garlic, ginger and sugar; stir-fry for 2 minutes. Stir in soy sauce. Serve with rice.