Sweet & Savoury Pork Tenderloin Stir-Fry with garlic and Chinese five spice

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This clever dish combines sticky sweet caramel sauce with savoury spices. Delicious.

Sweet & Savoury Pork Tenderloin Stir-Fry with garlic and Chinese five spice
Glaze pork tenderloin with Cajeta, a Mexican caramel sauce that's made savoury with the addition of fish sauce. The result is a stir-fry with a world of sweet and savoury flavours. Much more exciting than soy sauce or been-there-done-that black bean...

Sweet and savoury pork tenderloin stir-fry

Serves: 6

INGREDIENTS

  • 275ml (9fl oz) goats milk or single cream
  • 50ml (2fl oz) fish sauce
  • 1 tbs Schwartz Garlic Cooking Paste
  • 2 star anise
  • ¾ tsp black pepper
  • ¼ tsp Chinese five spice
  • 125g (5oz) sugar
  • 75ml (3fl oz) water
  • 3 tbs sunflower oil
  • 1 onion, thinly sliced
  • 675g (1½ lb) pork tenderloin, cut into thin slices
  • 450g (1lb) jasmine rice, cooked according to pack directions

METHOD

Mix goats milk, fish sauce, garlic, star anise, pepper and Chinese five spice in a medium bowl and set aside.

Place sugar and water in medium saucepan, then bring to boil on a medium heat. Be careful this will be scalding hot - make sure there are no kids around and never leave the pan unattended. You have been warned!

Cook for 10-12 minutes, or until golden brown, carefully whisk in goats milk mixture until sugar is dissolved and mixture is well blended, then set aside.

Heat 2 tbs of the oil in large pan on a medium-high heat. Add pork in batches and cook until browned on both sides.

Remove pork from pan, add remaining oil with the onion and fry for 5 minutes, stirring occasionally or until browned.

Stir in caramel sauce, cook and stir for 5 minutes on medium heat. Return pork to pan, cook for 5 minutes or until heated through. Serve pork over cooked rice and stir-fry veggies like bean sprouts, water chestnuts, sugar snap peas and mushrooms.


PREP TIME

20 mins

COOK TIME

30 mins

NUTRITION INFORMATION

Per Serving: 386 Calories, Fat 10g, Protein 28g, Carbohydrates 46g, Cholesterol 70mg, Sodium 0.98g, Fibre 1g.



Will you be giving this recipe a try?

For more recipes and ingredients advice visit Schwartz.co.uk.

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