Sweet and Sour Pork Tenderloin

This is being prepared:

1. Wash the pork tenderloin, pat dry, remove the tendons and silver membranes. Then cut into slices approx. 0.5 cm wide. I had pork tenderloin heads because there was no tenderloin.
2. Mix rice wine, 0.5 teaspoons of salt and plenty of pepper and place in a sufficiently large bowl.
3. Add the meat and mix well. Put in the fridge for about 1 hour.
4. Then halve the chilli, remove the seeds (if you like it spicier, leave the seeds in) and cut into fine cubes. Peel the garlic and dice it into small pieces. Peel and halve the onions and cut into fine half rings.
5. Peel the carrots, cut in half, then quarter again and cut into narrow strips (julienne).
6. Wash the peppers, cut them in half and remove the seeds and white skins. Then halve again across and also cut into narrow strips (julienne).
7. Drain the pineapple in the colander and collect the juice. Then halve the pineapple again if the pieces are too big.
8. Now mix the pineapple juice, vinegar, honey and tomato pulp in a bowl.
9. Mix 0.5 cups of water with the cornstarch.

Now you can start:

1. Fry the pork fillet heads in a pan (if you have, WOK of course) with a little fat, remove and set aside.
2. Heat the olive oil in the same pan and briefly fry the chilli, onions and garlic. Add paprika and carrots and fry again.
3. Now add the pineapple pieces with the brew of pineapple juice, honey, vinegar … Let the whole thing simmer for about 3-5 minutes.
4. Finally, the meat is folded in again and heated briefly.
5. Finally stir in the mixed cornstarch until the desired consistency is achieved.
6. Prepare the basmati rice according to the instructions on the packet and add 1.5 teaspoons of turmeric. Not only does it look nice yellow, it also has a great taste.
7. I wish you a good appetite!