Roast pork tenderloin offers the perfect way to change up what is typically a sweet and sour stir fry dish, the pork is so tender and soft and needs just 15 minutes in the oven!
It would seem that I am on a full fakeaway run here on Krumpli to kick off 2018, Lamb Rogan Josh, Keema Matar and now a sweet and sour roast pork tenderloin with egg fried rice. I honestly have no real idea why, I rarely have any clue what I am doing in terms of a wider plan, this dish has been kicking around for a few months in fact I have been cooking a lot with pork tenderloin at the moment and I am a little obsessed with this fab cut of pork, so keep your eyes open for more in the coming weeks and months.
I guess my obsession is fueled by it being so quick to cook but with it being a really elegant cut of meat that is perfect for scaling, a 350-400g piece of tenderloin is perfect for 2 but if you want 4-6-8 it is so simple to add more as you go and it does not impact on cooking time at all, which makes it a perfect scalable dinner party cut of meat.
I’m sure many will find my cooking of the pork controversial, pink pork is still seen as being wrong, despite the fact that all food safety advice changed back in 2014. Now I don’t cook loin or shoulder pink it just does not work but tenderloin is such a beautifully soft and tender piece of meat that it really does benefit from this approach.
For a roast pork tenderloin I will sear and then transfer to the oven and cook until the internal temperature reaches 57-58°C (135F for those who work that way). This will typically take between 14 and 17 minutes depending on the size of the loin, then rest, do not skip the resting it plays a huge part, after 3-5 minutes of resting the pork will reach and hold a temperature of around 63°C (145F) putting it in the safely cooked zone.
Oh yes egg fried rice! What better to serve with sweet and sour roast pork tenderloin, a perfect vehicle to carry the sauce and it cooks in just the right amount of time, after putting your pork in the oven you have the perfect amount of time to get yourself a drink… Panic about not having your camera ready to do your photoshoot… No that’s just me! Chop your vegetables, beat your egg and whip up the most simple and perfect side dish!
Sweet and Sour Roast Pork Tenderloin With Egg Fried Rice
Roast pork tenderloin offers the perfect way to change up what is typically a sweet and sour stir fry dish, the pork is so tender and soft and needs just 15 minutes in the oven!
Ingredients
For The Sweet and Sour Roasted Pork Tenderloin:
- 400 g Pork Tenderloin
- 1 Bell Pepper Cut into strips, I like to use half a pepper of two different colours but use what you want/like
- 2 Shallots Topped and tailed and broken down into individual 'leaves'
- 1 Tsbp Brown Sugar
- 1 Tbsp Dark Soy Sauce
- 1 Tbsp Light Soy Sauce
- 1 Tbsp Mirin
- 1 Tbsp Chinkiang Vinegar
- 2 Tbsp Tomato Ketchup
- 1 Tsp Cooking Oil Neutral
For the Egg Fried Rice:
- 125 g Long Grain Rice
- 2 Spring Onions Topped and tailed and cut into 1cm lengths
- 50 g Bamboo Shoots
- 50 g Beansprouts
- 1 Clove Garlic Sliced
- 1 Tsp Cooking Oil Neutral
- 1 Tsp Light Soy Sauce
- 1 Egg Beaten
- 1 Handful Parsley Chopped
- 1 Tsp Cooking Oil Neutral
Instructions
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Begin by bringing a pan of water to the boil and cooking the rice as per the instructions on the pack, you can do this hours before or even the day before if you are not afraid of reheating rice.
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Preheat your oven to 180°C.
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Mix together the brown sugar, soy sauces, mirin, vinegar and tomato ketchup and set aside.
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Heat a pan that can be transferred to the oven and add a teaspoon of cooking oil.
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Season the pork tenderloin with salt and pepper and sear on all sides, remove from the pan and set aside.
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Now add in the shallots and pepper and stir fry for 2-3 minutes.
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Pour in the sauce we made in step three and bring to a boil.
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Roll the pork tenderloin in the sauce to coat and transfer to the oven for 15 minutes.
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After the pork has been in the oven for 10 minutes.
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Take another pan or wok for the fried rice and heat a tsp of oil and when hot stir fry the bamboo shoots, beansprouts and spring onions for 2 minutes.
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Add in the rice and garlic then stir fry for a further 3 minutes.
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Now you should be removing the pork from the oven and allowing to rest.
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Add in the egg and soy sauce and stir continuously until the egg is just cooked.
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Remove from the heat and stir in the parsley and arrange on a plate.
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Add the vegetables, then slice the pork and add some sauce.
Using that onion as your sauce holder is clever and looks beautiful.
Thanks Jean, it just kinda happened by accident but was struck by it too 😀
Pork loin – it’s a beautiful cut of meat. And very easy to cook. And so delicious and versatile. You can do so much with it. I also cook it to about the same temperature you do. Your sweet and sour version looks absolutely delicious.
Cheers Jeff, such a great piece of meat for a quick dinner, so simple and easy to cook.
I love pork tenderloin too and I must admit that if it’s over cooked it can be quite dry. Yours looks fantastic!
Thank you!
I don’t think I’ve ever cooked with bamboo shoots but now I’m intrigued! This looks amazing!!
You should definitely hunt some down 🙂
This is the kind of meal the whole family enjoys! I’m obsessed with pork tenderloin, too.
Thanks Leslie.
I am a big fan of sweet and sour pork and this looks absolutely delicious. That tenderloin looks so tender and juicy
Thank you.
It looks so comforting! And all that glossy sauce makes my mouth water! I love that you are serving it with egg fried rice, I would never thought of that!
It’s definitely a take on a Chinese takeaway so egg fried rice just made sense 🙂