BEST CRISPY PORK STIR FRY RECIPE - HOW TO MAKE PORK STIR FRY
With snow peas, bell peppers, and green onions, this stir fry is so much better than takeout from Delish.com.
Provided by Judy Kim
Categories gluten-free main dish
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 4
Number Of Ingredients 14
Steps:
- In a small pot, cook rice according to package instructions. Meanwhile, pat pork dry with a paper towel and add to a medium bowl. Season with salt and toss with cornstarch until coated. In the bowl of a mini food processor, pulse garlic, anchovy, ginger, brown sugar, soy sauce, and pepper until blended; set aside. In a large skillet over medium-high heat, heat 1 teaspoon oil. Cook snow peas and bell pepper until tender, about 2 minutes. Transfer to a plate. Return skillet to high heat and add remaining 1 tablespoon oil. When oil is almost smoking, add pork. Cooked until no longer pink and crispy, about 5 minutes. Reduce heat to medium heat, then return vegetables and add half the sauce to the pan. Stir quickly to coat pork and vegetables in glaze. (Be careful—the sauce can burn due to the sugar.) Add remaining half sauce until you reach your desired sauciness. Garnish with green onions and serve with steamed rice.
PORK TENDERLOIN WITH GOLDEN CRISPY CRUST RECIPE - FOOD.COM
From an AP article by Jim Romanoff with recipe by J M Hirsch, as published in Herald-Tribune February 2008. "This recipe for pork tenderloin in a golden, herbed crust is loosely inspired by a classic Japanese preparation of breaded, deep-fried pork chops called tonkatsu." Posted here for safekeeping.
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 1/4 pound each, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F Lightly oil a wire rack or coat with nonstick cooking spray. Set in a baking sheet.
- Combine the bread crumbs, garlic, parsley, rosemary, thyme, oil, salt and pepper. Use paper towels to pat dry the pork tenderloin.
- On a piece of plastic wrap, spread the crumb mixture in a strip as long as the tenderloin. Coat the tenderloin with the mustard. Roll the tenderloin in the crumbs so they stick to the mustard.
- Place tenderloin on the prepared rack. Roast until the crust is golden, the tenderloin is barely pink in the center and the internal temperature is 155F, 35-45 minutes.
- Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 273.4, FatContent 10.9, SaturatedFatContent 2.9, CholesterolContent 74.8, SodiumContent 434.7, CarbohydrateContent 16.1, FiberContent 1.4, SugarContent 1.5, ProteinContent 26.5
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