Description
Crispy breaded pan fried pork tenderloin bites combined with sweet bell peppers, celery and pineapple in a slightly sweet and tangy ginger Asian sauce.
Ingredients
- 1-½ pound Pork Tenderloin, Cut In Bite Size Chunks
- 1 Egg, Beaten
- 1 Tablespoon Soy Sauce
- 4 Tablespoons Canola Oil
- 2 cloves Garlic, Minced
- 1 Tablespoon Freshly Grated Ginger
- 1 cup Low Sodium Chicken Broth
- ⅓ cups Pineapple Juice
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Rice Vinegar
- ¼ cups Ketchup
- ½ Tablespoons Worcestershire Sauce
- ⅛ teaspoons Crushed Red Pepper
- 5 Tablespoons Cornstarch
- 1 Tablespoon Flour
- 2 stalks Celery, Chopped
- 1 Red Bell Pepper, chopped
- 1 Yellow Or Orange Bell Pepper, Chopped
- 1 Green Bell Pepper, Chopped
- ½ Pineapple Cored And Cut In Chunks
- 2 Green Onions, Chopped
Preparation
In medium bowl or zipper storage bag combine pork, egg and soy sauce. Marinate for 30 minutes.
In small saucepan heat 1 tablespoon oil over low heat. Add garlic and ginger; cook for 1 minute stirring constantly. Add chicken broth, pineapple juice, soy sauce, rice vinegar, ketchup, Worcestershire sauce and if desired crushed red pepper. Simmer for 10 minutes. Whisk 1 tablespoon cornstarch with 2 tablespoons cool water. Whisk into the sauce and cook on low until slightly thickened; 2-3 minutes.
Combine 4 tablespoons cornstarch and flour in a large zipper bag. Shake to combine. Heat 2 tablespoons oil in heavy skillet over medium heat. Using tongs remove pork from marinade. Add pork to bag and shake to coat. Using tongs remove coated pork and add pork to skillet cooking about 3 minutes on each side or until cooked through. Remove to plate and place in oven on warm.
Carefully wipe out skillet with paper towel; it will be hot. Add 1 tablespoon oil to skillet over medium heat. Add peppers to skillet and cook until just starting to soften; approximately 5-6 minutes. Add pineapple and cook for an additional 1-2 minutes. Add simmered sauce, fried pork and green onions to pan. Heat through for 1-2 minutes. Serve promptly.
