Baked Pork Fillet with Sweet and Sour Vegetables and Mie Noodles

5 from 3 votes
Prep Time 2 hours
Total Time 2 hours
Course Dinner
Cuisine European
Servings 4 people


Fried pork tenderloin:

  • 400 g 1 pork fillet / cleaned
  • 2 tbsp Light soy sauce
  • 2 tbsp Dark soy sauce
  • 2 tbsp Sweet soy sauce
  • 2 tbsp Rice wine
  • 2 tbsp Pineapple juice
  • 1 tbsp Cornstarch
  • 0,5 tsp Sambal oelek
  • 200 g Tempura flour
  • 300 ml Water
  • 500 ml Peanut oil

Sweet and sour vegetables:

  • 200 g 1 Red pepper
  • 150 g 1 Onion
  • 150 g Brown mushrooms
  • 150 g Chinese cabbage lettuce hearts
  • 200 g Pineapple pieces (can)
  • 2 tbsp Peanut oil
  • 4 tbsp Tomato ketchup
  • 2 tbsp Light soy sauce
  • 2 tbsp Dark soy sauce
  • 2 tbsp Sweet soy sauce
  • 2 tbsp Rice wine
  • 2 tbsp Light rice vinegar
  • 1 tbsp Brown sugar
  • 1 tbsp Cornstarch
  • 0,5 tsp Sambal oelek
  • 150 ml Pineapple juice
  • Marinade of pork tenderloin

Mie noodles: (Quick Cooking Noodles)

  • 250 g Mie noodles
  • 1 tsp Salt
  • 2 tbsp Sunflower oil


  • Mini romaine tomato halves for garnish


Fried pork tenderloin:

  • Cut the pork fillet into bite-sized cubes and serve with light soy sauce (2 tablespoons), dark soy sauce (2 tablespoons), sweet soy sauce (2 tablespoons), rice wine (2 tablespoons), pineapple juice (2 tablespoons), corn starch (1 tablespoon) and sambal oelek ( ½ teaspoon) marinate for approx. 1 hour. Drain through a kitchen sieve and collect the marinade. Mix tempura flour (200 g) with cold water (300 ml) to form a thick dough. Add the marinated pork fillet cubes and mix well. Heat the wok, add 500 ml of peanut oil and bring to temperature. Test with a shashlik stick / bubbles must rise up on it, then the correct temperature has been reached. Pull the pork fillet cubes through the batter and add them to the hot oil. Fry about 10 cubes at the same time until golden-brown and then place them on the wok drainage grid. Continue until all the meat cubes are fried. Keep the fried pork fillet cubes warm in the oven at 50 ° C until serving.

Sweet and sour vegetables:

  • Clean and wash the peppers and cut into small diamonds. Peel the onion, cut the beer into pieces and disassemble them. Clean / brush the mushrooms, remove the stems, halve and cut into pieces. Cut the Chinese cabbage lettuce hearts into diamonds. Made from tomato ketchup (4 tbsp), light soy sauce (2 tbsp), dark soy sauce (2 tbsp), sweet soy sauce (2 tbsp), rice wine (2 tbsp), light rice vinegar (2 tbsp), brown sugar (1 tbsp), corn starch ( 1 tbsp), sambal oelek (½ teaspoon), pineapple juice (150 ml) and the marinade from the pork tenderloin make a sweet and sour sauce. Scoop the peanut oil out of the wok with the exception of 2 tablespoons (can be used later!) And stir-fry the prepared vegetables (onion pieces + Chinese cabbage leaf hearts, diamond and peppers + mushroom pieces + pineapple pieces) in it. Deglaze / pour in the sweet and sour sauce and simmer / cook for a few more minutes. The vegetables should still be slightly crunchy / firm to the bite.


  • Put the sweet and sour vegetables on the plates as a kind of mirror, add the Mie noodles in the middle and place the fried pork fillet cubes around the outside and each garnish with half a mini Romana vine tomato, serve. Chopsticks are enough!
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Pancake Soup

Spaghetti with Radicchio Sauce and Salsiccia