Ginger Porc Tenderloin

meal traditional recipe

INFO

Quick and fast, perfect for left over bits of porc tenderloin; works also nicely with beef strips

Details

Ingredients

• 1 Pork Tenderloin
• 1 Onion
• 3-4 cm of Fresh Ginger root
• 3-4 Garlic Clove
• 3-4 Dried Red Pepper
• 1 Table Spoon (tbsp) of Cumin
• 1 Tbsp of Tamarin
• 1/2 Tbsp of Curry
• 1/2 Tbsp of Red Hot Pepper
• 1/2 Tbsp of 5 Spices
• Pepper, no salt is necessary
• 1/4 cup if Soja Sauce
• 1.5 cup of white wine
• 1 cup of water or chicken stock
• Olive Oil
• Sesame Seed Oil (tiny bit)
• 1 Tbsp of butter
• 1 Tbsp of flour

Method

1. Cut the pork in thin slice (3x1 cm)
2. Julienne the Ginger Root
3. Slice the onion
4. Peel and crush the garlic
5. In a bowl, add the pork, ginger, garlic, dried red pepper and all the spices, then mix
6. Add the soja sauce, a dash or 2 of Olive & Sesame Seeds oil, mix again
7. Add 1/2 cup of wine to the mixture and let marinate a bit
8. In a large pan, heat some olive oil (medium heat)
9. Add the onion and let stir for a few minutes, then reserve the onions
10. Drain the juices from the pork mixture, set the juice aside for later
11. Add some olive oil - if necessary - then add the pork mixture
12. Let the pork brown, then reduce the heat to medium
13. Add the white wine, wait 30 seconds, then add the water and the juices, let simmer 5-10 minutes
14. In the meantime, in a small pan, on medium heat, add the butter, let it melt, then stir in the flow to prepare a roux. Let the mixture brown a bit…but not too much
15. When the roux is ready, add it to the pork mixture and let simmer another 5-10 minutes
16. Serve when the sauce reach the proper consistency (to your taste), it should have reduce by half

Note: Best served with pasta or rice.

Quick View

Traditional
Serve	3
Preparation Time	10 mn
Cooking Time	20 mn
Temperature
Authors	Pascal Crausaz
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