This is a really simple and delicious, potential week night meal.
Usually I go with the original recipe ingredients and directions with a new recipe and tweak after I have made it for the first time. But not this one. I knew right away that cooking the pork like they said would not work. Pork tenderloin can be overcooked very easily. When I use it in recipes I cook it first, set it aside, make the sauce and then re-warm the pork in the sauce quickly. When I read the reviews, this is exactly what people were doing. Another reader tossed the pork pieces in a cornstarch/salt/pepper mixture. I had used this technique before with the chicken in the Sesame Chicken and thought that would be a great addition to the recipe.
I have doubled the sauce in the recipe. You may not want that much sauce so in parenthesis are the original amounts.
I served this with steamed broccoli for this post but in the past I have had peas as a side vegetable. Both excellent.
In the original recipe from Cooking Light, they add a recipe Radish Squash Slaw to serve with the dish. They mention it in the review and wanted to share with you. I have not tried it yet but seems like it would be a nice addition. Recipe is below:
Serve with Radish-Squash Slaw: Combine 2 tablespoons dark sesame oil, 2 tablespoons rice vinegar, 1 tablespoon lower-sodium soy sauce, 2 teaspoons honey, and 1/4 teaspoon salt in a medium bowl. Add 3/4 cup each of julienne-cut carrot, daikon radish, and yellow squash; toss. Top with 3 tablespoons cilantro leaves.
Caramel Pork (Cooking Light)
6 tablespoons cornstarch
1/2 teaspoon Kosher salt
few turns of fresh black pepper
1 pound pork tenderloin, cut into 1-1/2 to 2 inch pieces
1/2 cup chopped Vidalia or other sweet onion (have used Vidalia and a regular onion, both good)
3 garlic cloves, minced
1 (1/2) cup chicken stock
6 (3) tablespoons dark brown sugar
2 (1) tablespoon lower sodium soy sauce
2 (1) teaspoon bottle ground fresh ginger
1/4 teaspoon crushed red pepper (this is to your taste, the original has 1/2 teaspoon which would be 1 teaspoon if doubled)
4 (2) canned anchovy fillets, rinsed and minced or 2 (1) teaspoon anchovy paste
Place cornstarch, salt and pepper in a large bowl. Stir to combine. Set aside.
Make sauce: combine chicken stock, brown sugar, soy sauce, ginger, red pepper and anchovies in medium bowl. Stir together and set aside.
Heat a medium skillet over medium heat. Add about 1 – 2 teaspoons of canola oil. Place pork pieces in large bowl with cornstarch mixture. Toss to combine. Remove pork, a few pieces at a time with a slotted spoon or equivalent, shaking off excess cornstarch mixture. Add pork to pan. Continue with the rest of the pork. Cook pork for 5 minutes, turning pork half way through cooking. Remove from pan and set aside.
Add onion and garlic to pan. Stir fry for 2 minutes.
Stir in sauce mixture, bring to a boil, reduce heat and simmer for 5 minutes until slightly thick.
Add pork and stir into the sauce. Simmer for 1-2 minutes until pork is heated through. Do not over cook.
Serve over rice with brocolli or peas as a vegetable side. If making slaw, place on top of pork.
mise en place:
tossing pork in cornstarch mixture:
then add to pan and cook:
set pork aside:
add onion and garlic and cook:
add sauce mixture and bring to a boil:
add pork back in and simmer: