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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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; 20.2 g total fat; 167 mg cholesterol; 322 mg sodium. 14.9 g carbohydrates; 27.1 g protein; Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/03/2004
I am not generally a fan of "sweet 'n sour" but this is really good! Cutting up the meat and dredging it takes some time but it's worth it! Read More
(18)

Most helpful critical review

Rating: 2 stars
02/19/2008
Pork had a nice texture from the dredging but hte overall flavor was not great. Wont be making again. Read More
(1)
16 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
01/03/2004
I am not generally a fan of "sweet 'n sour" but this is really good! Cutting up the meat and dredging it takes some time but it's worth it! Read More
(18)
Rating: 4 stars
01/03/2004
I am not generally a fan of "sweet 'n sour" but this is really good! Cutting up the meat and dredging it takes some time but it's worth it! Read More
(18)
Rating: 5 stars
05/18/2007
My husband and I love this recipe! I make it at least two or three times a month it's our favourite stir-fry meal. The really nice thing about it is that it lends itself well to all kinds of veggies. I've added snow peas sliced mushrooms sliced onions and it always tastes great. A sprinkling of sliced green onions at the table adds a nice fresh touch or toasted sesame seeds for a nutty flavour. I've served it over rice and udon noodles with equal success. EDIT: I forgot to mention that I always add some cornstarch to the marinade and pour it into the wok to heat for about a minute it makes a nice sauce for the stir-fry. Read More
(8)
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Rating: 5 stars
06/18/2012
Loved this! I used some broccoli slaw instead of green peppers and less oil. Came out great. Needed a bit more sauce but that was due to me using probably more veggies Read More
(4)
Rating: 5 stars
04/05/2014
We made this in the crockpot--it was DELISH! I also doubled EVERYTHING in the recipe except for the chili powder--more like 1.5 times the requested amount and then added 1.5 T of cumin. Very flavorful without being unbearably spicy ( I do like some spice!). Wrapped in warm flour tortillas with all the toppings... you have to try it! Read More
(1)
Rating: 5 stars
09/14/2006
This recipe is deeelicious. I used pork already cut in strips for stir fry and it was very good. Thanks. Read More
(1)
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Rating: 4 stars
06/17/2010
Good recipe tasted good. The coating didn't seem to really stick well to the pork. The stir fry sauce is really good though. Read More
(1)
Rating: 2 stars
08/27/2007
Almost tasteless Read More
(1)
Rating: 5 stars
12/27/2007
My family loves this recipe. I make it alot. We are not usually fans of the whole stir fry thing but this is great!! I have even used chicken for this recipe. It is just as good!! LOVE IT!! Read More
(1)
Rating: 2 stars
02/19/2008
Pork had a nice texture from the dredging but hte overall flavor was not great. Wont be making again. Read More
(1)