Stir fry pork T/L?
I have a nice pork tenderloin waiting to be cooked for dinner tonight. I'd like to do something different than my usual rub-it-down-and-grill-it, especially since I have some time. I think it would do very well sliced thin and stir-fried, or in some other application (preferably one that involves adding lots of veggies and rice or potatoes to stretch the portions) so I'd like to know what you've tried. Doesn't have to be stir-fry either that's just my starting point.
Also any advice on how not to dry it out when stir frying... I've noticed many stir fry recipes involve taking the meat out of the marinade and tossing it into a hot pan to stir fry, but whenever i do this there is too much liquid... the meat doesn't brown it just steams...
I know I'm a little all over the place, but I hope you will all weigh in. I have all day to figure out what to do and can make a trip to the store even...
Hi, here's a weeknight staple in my family.
Cut a fist-sized portion of tenderloin into thick matchsticks and marinate for 1-2 hours in a mixture of soy sauce, cornstarch, minced garlic, and a spoonful of sugar. While pork is marinating julienne a medium-sized carrot and cut a bell pepper into narrow strips. Heat up about 1/4" vegetable oil in the pan and fry two slices of ginger long enough to brown them a little bit and get the aroma into the oil. Discard ginger and stir-fry pork for about 2 minutes (or long enough to get a little brown on them) on high heat, then remove. Add vegetables and stir-fry for 3 minutes before adding pork back into the pan. At this point you can add some of the pork marinade along with some water, quantities depending on how salty you like your sauce. A bit of oyster sauce is good too, if you have it. Simmer very briefly and serve with steamed rice.
As for your browning problem, make sure your oil is smoking hot before the meat goes in it. It will spray and be messy as hell but that's the cost of doing business when it comes to Chinese food. Also, the sugar used in this marinade will help with browning.
Re the steaming issue: The pan needs to have good thermal mass so it retains heat well. Preheat it on medium to med-hi heat for a good while, like 5 minutes longer than you've been doing. Take the meat/marinade mixture out of the refrigerator at least 30 minutes beforehand so it comes to room temp. Blot it with paper towels before putting it into the preheated pan.
This applies whether you are going to sear the tenderloin whole and finish it in the oven (375 for around 15 min depending on size) or cut it into medallions (inch thick, do entirely on top of stove) or into bite-sized pieces to stir-fry. If stir-frying, remove the pieces from the pan as soon as they are brown all around, and return it to the pan after all the other ingredients have been added and cooked. - just long enough to mix the meat in and make sure it's up to temp.
If you are doing a whole one or medallions, save the marinade. Remove the meat from the pan once it is cooked, pour in the marinade to deglaze the pan and simmer to cook and reduce it. If you want a gravy, add beurre manie or a flour/cornstarch slurry. If the reduced marinade is too salty, add wine, juice, or cream to dilute, to taste.