John Myers
Contents
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Ingredients
Pork tenderloin and pineapple wok:
- 1 Pork fillet approx. 400 g
- 300 g Pineapple slices
- 200 ml Pineapple juice
- 1 tbsp Sweet soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Thin soy sauce
- 2 tbsp Brown sugar
- 2 tbsp Light rice vinegar
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 2 tbsp Peanut oil
- 1 tbsp Tapioca starch
Curry basmati rice:
- 100 g Basmati rice
- 1 tsp Mild curry powder
- 0,5 tsp Salt
Serve:
- 1 Mini tomatoes cut in half for garnish
Instructions
Pork tenderloin and pineapple wok:
- Clean / remove the pork tenderloin, wash, pat dry with kitchen paper, cut into approx. 1 cm thick slices and place next to each other in a bowl. Made from pineapple juice (200 ml), sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp), thin soy sauce (1 tbsp), brown sugar (2 tbsp), light rice vinegar (2 tbsp), coarse sea salt from the mill ( 2 big pinches) and colored pepper from the mill (2 big pinches) mix a marinade, spread over the pork fillet slices, cover with foil and put in the fridge / marinate for about 5 - 2 hours. Quarter the pineapple slices. Remove the pork fillet slices from the marinade, drain them well and fry them in portions on both sides in a wok with peanut oil (2 tbsp). Keep pushing the seared slices against the edge of the wok. Deglaze / pour in the marinade and simmer / boil for about 5 minutes. Add the pineapple pieces and simmer / cook again for about 5 minutes. Finally, mix the tapioca starch with a little cold water and stir it into the wok. As soon as the liquid starts to thicken, take the wok off the stove.
Curry basmati rice:
- Stir basmati rice into 250 ml salted water (½ teaspoon salt) with mild curry powder (1 teaspoon), bring to the boil and cook covered in the oven for about 20 minutes.
Serve:
- Press the curry basmati rice into a cup rinsed with cold water and turn it onto the plate, add the pork tenderloin and pineapple wok and garnish with a tomato half, serve.
