Rating: 3.5 stars 3.6
16 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1

This is about the only way to serve 4 with one pork tenderloin. Cubed tenderloin rolled in beaten eggs and sprinkled with cornstarch is sauteed with shredded carrot and green pepper. Make some rice while waiting for the pork to dry, so this can be served immediately.

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Recipe Summary

prep:
15 mins
cook:
6 mins
additional:
30 mins
total:
51 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Coat the cubes of pork in beaten egg, then roll them in cornstarch until well coated. Set in a single layer on waxed paper and let dry for 30 minutes in the refrigerator.

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  • In a medium bowl whisk together the sugar, vinegar, beef bouillon cube, and hot water until the bouillon cube is dissolved. Add the carrot and green pepper, and toss to coat.

  • Heat the oil in a large skillet over medium-high heat. Add the pork cubes, and stir-fry until browned on all sides, about 3 minutes. Add the carrot mixture, and cook, stirring over medium heat for 3 minutes, or until meat is cooked through. Serve immediately over rice.

Nutrition Facts

353 calories; protein 27.1g; carbohydrates 14.9g; fat 20.2g; cholesterol 166.7mg; sodium 321.9mg. Full Nutrition
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