John Myers
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Sweet and Sour Pork Tenderloin with Yellow Rice
The perfect sweet and sour pork tenderloin with yellow rice recipe with a picture and simple step-by-step instructions.
For the rice:
- 200 g Rice
- 1 tsp Salt
- 1 tsp Turmeric
Sweet and sour pork tenderloin:
- 1 Pork fillet (here: 550 g)
- 4 tbsp Peanut oil
- 1 Onion approx. 150 g
- 1 Red bell pepper approx. 200 g
- 1 Green peppers approx. 150 g
- 200 g Pineapple cubes
- 100 g Bamboo shoots
- 50 g Mushrooms
- 1 – 2 Frühlingszwiebeln
For the sauce:
- 4 tbsp Sherry
- 2 tbsp Soy sauce
- 2 tbsp Sweet soy sauce
- 3 tbsp Tomato paste
- 2 tbsp Light rice vinegar
- 0,5 tsp Salt
- 4 tbsp Brown sugar
- 1 Orange zest
- 200 ml Pineapple juice (canned)
- Cook the rice in water with salt (1 teaspoon) and turmeric (1 teaspoon) using the spring rice method (see my recipe :: Cooking rice) and keep warm. Mix the sauce in a bowl with: sherry (4 tablespoons), soy sauce (2 tablespoons), sweet soy sauce (2 tablespoons), tomato paste (2 tablespoons), light rice vinegar (2 tablespoons), salt (½ teaspoons), brown sugar (4 Tbsp), orange zest, corn starch (1 teaspoon) and pineapple juice (200 ml). Clean / parry the pork tenderloin and cut into strips. Peel and quarter the onion and cut into wedges. Clean and wash the peppers and cut into small diamonds. Halve the mushrooms. Clean and wash the spring onions and cut into rings. Heat the peanut oil (3 – 4 tbsp) in the wok and fry the meat strips in portions and slide them to the edge of the wok. One after the other, add the onion wedges, bell peppers, diced pineapple, bamboo shoots, mushrooms and spring onions and stir-fry. Deglaze / pour on the prepared sauce and simmer for another 3-4 minutes. Serve sweet and sour pork tenderloin with the yellow rice.
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