Go Back

Orange-Lemon Pork Tenderloin

0 from 0 votes
Author: Olive
Print Recipe Pin Recipe

Ingredients (click ingredient to buy it)

Instructions

  • HEAT OIL IN A PAN OR YOU MAY USE A DEEP FRYER IF YOU WANT. COMBINE TENDERLOIN AND ONE BEATEN EGG, SEASON WITH SALT AND PEPPER. IN A SEPARATE BOWL, COMBINE CORNSTARCH, SALT, AND PEPPER. DIP TENDERLOIN PIECES IN CORNSTARCH MIXTURE TO COAT. FRY IN BATCHES UNTIL BROWNED; DRAIN ON PAPER TOWELS AND SET ASIDE.
  • IN THE SAME PAN, LEAVE A LITTLE AMOUNT OF OIL AND SAUTE MINCED GARLIC AND GINGER; ADD RED CHILI FLAKES AND ORANGE ZEST. IN A BOWL, COMBINE 1 ½ CUPS WATER, LEMON JUICE, ORANGE JUICE, RICE VINEGAR, AND SOY SAUCE AND BROWN SUGAR. BRING TO A BOIL AND LET SIMMER FOR A FEW MINUTES.
  • COMBINE 3 TABLESPOONS OF CORNSTARCH WITH 1/4 CUP OF WATER AND MIX THOROUGHLY. SLOWLY STIR CORNSTARCH MIXTURE INTO SAUCE UNTIL IT THICKENS. ADD THE COOKED PORK TENDERLOIN AND HEAT THROUGH, MIX IT WELL, DO NOT COOK FOR MORE THA A MINUTE OR THE PORK WILL LOSE ITS CRUNCH. GARNISH WITH PARSLEY, GREEN ONION OR ORANGE SLICES IF YOU WANT. TRANSFER TO A PLATTER AND SERVE IMMEDIATELY WITH HOT RICE. YUM-YUM!! 🙂
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!