MARINATED ORIENTAL PORK TENDERLOIN WITH FRIED RICE

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Marinated Oriental Pork Tenderloin With Fried Rice image

I have only posted 1 of my own pork recipes, to tell you the truth, it has never been my favourite meat. Hence I haven't made to many, but since trying a few zaar recipes and seeing how good it can be and how versatile it is, I thought I would experiment some more on my own. I made this last night and my hubby and I thought it was delicious I marinated the pork over night and then cut it into thin strips and served over fried rice. Yum Yum

Provided by The Flying Chef

Categories     Pork

Time 1h25m

Yield 4-5 serving(s)

Number Of Ingredients 25

2 (500 g) pork tenderloin
3 tablespoons light soy sauce
2 tablespoons sherry wine
60 ml hoisin sauce (I use blue dragon brand I find this great others can be thick and overpowering.)
4 garlic cloves, crushed
2 teaspoons fresh ginger, grated
2 teaspoons sesame oil
3 tablespoons honey
1/4 teaspoon five-spice powder
50 ml teriyaki sauce
1 1/2-2 cups cooked rice (preferably cooked the day before and refrigerated overnight to allow rice to dry completely.)
4 medium eggs, lightly beaten
2 tablespoons oil
1 large carrot, diced
1 red pepper, diced
2 garlic cloves, crushed
2 teaspoons fresh ginger, grated
2 teaspoons sesame oil
100 g fresh shiitake mushrooms, stems removed and thinly sliced
5 green onions, finely sliced
100 g snow peas, sliced
60 g baby corn, chopped
1/4 cup frozen peas
2 -3 tablespoons soy sauce
1 tablespoon sugar

Steps:

  • Combine all marinade ingredients mix well and add pork, marinade several hours or as I said above preferably overnight.
  • Remove pork from marinade, reserve marinade, Place pork on wire rack in oven dish. Bake uncovered in 180c oven 11/2 hours or until cooked through. Brush occasionally with reserved marinade and turn over once during cooking.
  • Serve pork over fried rice. The pork has a good flavour and is moist and tender, I prefer mine plain over rice but my hubby spoons a couple of spoonfuls of left over liquid from roasting pan over his. So feel free to serve as you prefer.
  • For the Rice.
  • Heat half the oil in a wok or large frying pan, add eggs, cook stirring until creamy, remove to plate for later.
  • Heat the other half of the oil and sesame oil in same pan, add carrot and pepper stir fry a couple of minutes, add garlic and ginger, stir fry for 1 minute more.
  • Add soy sauce, mushrooms, corn and frozen peas stir fry a few Min's until veg are just tender, add snow peas, onion and sugar stir fry about a minute. Finally return egg along with rice and stir fry until heated through.
  • Place Rice in bowls lay sliced pork over the top and serve immediately.

Nutrition Facts : Calories 817.6, Fat 30.4, SaturatedFat 7.9, Cholesterol 351.6, Sodium 2309.5, Carbohydrate 63.7, Fiber 4.4, Sugar 28.8, Protein 65.4

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