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pork tenderloin flour egg water breadcrumbs vegetable oil onion carrot garlic Curry cornstarch chicken stock soy sauce honey rice Salad
Viewed: 92 - Published at: 9 years agoIngredients
- 1 1/2 lbs pork tenderloin
- 1/3 cup flour, seasoned
- 1 None large egg, beaten
- 1 tbsp water
- 1 oz Panko breadcrumbs
- 1/3 cup vegetable oil
- 1 None onion, peeled and thinly sliced
- 1 None carrot, peeled and chopped
- 4 None cloves garlic, peeled and crushed
- 1 tbsp medium-hot curry powder
- 2 tsp cornstarch
- 2 cups chicken stock
- 1 tbsp light soy sauce
- 2 tsp honey
- None None sushi rice, to serve
- None None salad, to serve
Method
- Dust the pork with the flour, shaking off excess. Combine egg with 1 tbsp water, then dip the pork in the mixture and coat in the breadcrumbs. Chill.
- For the curry, heat 1 tbsp of the oil over medium heat in a large frying pan or wok. Cook the onion 4-5 mins, stirring, until golden. Reduce heat to low and add the carrot and garlic. Cook for 6-8 mins, until tender. Stir in the curry powder and cornstarch. Cook for 1 min then gradually add the stock, stirring until smooth. Mix in the soy sauce and honey and bring to a boil. Reduce heat to low and simmer for 10 mins. Season to taste.
- Meanwhile, heat the remaining oil in a large frying pan over medium heat. Cook the pork for 4-5 mins on each side, or until golden and cooked through. Drain on paper towels. Slice and arrange on the rice. Spoon curry on top and serve with salad.
