Pork Tenderloin with Plum Sauce Recipe
Pork tenderloin seasoned with Chinese five-spice and Szechuan pepper, flash fried and finished in a fresh plum sauce, and all in around 30 minutes.
Servings 2 Servings
Calories 575kcal
Ingredients
- 350 g Pork Tenderloin 12oz
- 4 Plums
- 1 Small-Medium Echalion or Banana Shallot 35g
- 1 Garlic Clove
- 2 tablespoon Cooking Oil
- 1 Star Anise
- 3 tablespoon Light Soy Sauce
- 1 tablespoon Chinkiang Vinegar
- 20-50 g Honey 1-2½ tablespoon
- 1 teaspoon Toasted Sesame Oil
- 75 ml Vegetable Stock ⅓ Cup
- ½ teaspoon Szechuan Pepper
- ½ teaspoon Chinese Five Spice
Instructions
- Cut the pork tenderloin into 6 equal chunks, then bash them flat (1cm or just under ½") with a meat mallet.
- Remove the stones from three of the plums and cut them into a 1cm (just under ½") dice.
- Cut the shallot in half lengthways, then peel it and, then cut it into thin half-moon-shaped slices
- Peel the garlic clove and slice it as finely as you can.
- Heat half of the cooking oil in a small (24cm or 10") frying pan over a medium heat. When the oil is hot, add the star anise and the sliced shallot until it begins to soften.
- Add the plums and sliced garlic, then cook for 5 minutes, stirring a couple of times.
- Pour in the vegetable stock, soy sauce, vinegar, toasted sesame oil and honey. Stir to coat and reduce the temperature to low. Cook for 10 minutes.
- Remove the star anise from the plums and transfer it to a blender and blitz to a smooth sauce, then pass it through a fine-mesh sieve back into the pan. Keep it warm on a low heat whilst you cook the meat.
- Cut the remaining plum in half, then remove the stone and slice it into thin strips 2-3mm (⅛") thick.
- Heat a large (30-35cm or 12-14") frying pan over a high heat and add the Szechuan pepper and toast it for 1-2 minutes, then grind it to a fine powder.
- Season the pork slices with the Szechuan pepper and Chinese five-spice.
- Heat the remaining oil in the pan that you toasted the Szechuan pepper in over a high heat. When the pan is hot, fry the pork medallions for 1 minute on each side.
- Transfer the pork medallions to the sauce and return the pan to a high heat, add the plum slices and fry for 1 minute.
- Serve the pork with the plum slices on top.
Nutrition
Serving: 1 | Calories: 575kcal | Carbohydrates: 42g | Protein: 49g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 18g | Cholesterol: 128mg | Sodium: 1843mg | Fiber: 3g | Sugar: 36g
