Sweet & Savoury Pork Tenderloin Stir-Fry
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.
Prep Time: 20 minutes
Cook Time: 30 minutes
275ml (9fl oz) goats milk or single cream
50ml (2fl oz) fish sauce
1 tbs Schwartz Garlic Cooking Paste
2 Schwartz Star Anise
¾ tsp Schwartz Ground Black Pepper
¼ tsp Schwartz Perfect Shake 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
1. 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. 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.
2. 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.
3. 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.