How Long To Cook 18 Oz Pork Tenderloin

Many people choose pork for sautéing because it is easier to cook and less chewy than beef. However, the lean pork tenderloin, if stir-fried, is often dry, even chewy if stir-fried well. Therefore, the chef pointed out this only one extra step when stir-frying pork, making sure it is softer than expected.

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Cook 18 Oz Pork Tenderloin

First, the pork tenderloin bought and sliced ​​into strips slightly larger than the top of the chopsticks, about 5cm long. Soak the meat in a bowl of cold water to remove the blood and the odor causing the meat. Then take out the meat, drain.

Put the meat in the bowl, add soy sauce, pepper, a little cooking wine, just enough salt and marinate for about 30 minutes.

Over time marinate, mix the bowl of meat by hand, add 1 egg white, mix again. Adding egg whites to pork will make the meat softer, so that it won't chew on when frying. Then add a little starch to the bowl to make the meat look better and appear smoother. Especially, it does not stick the meat into the pan when cooking, marinating for more than 10 minutes.

Heat cooking oil in a pan, add minced garlic to non-aromatic then add marinated pork and sauté for 1-2 minutes and then place meat in a bowl.

Add a little oil to the pan, then add the ginger, garlic, pepper and celery (or any other vegetable you like) and sauté it until the celery is soft. Now add the pork and fry it until it is done. You can add coriander scallions if you like.

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Place the stir-fried pork on a plate and enjoy!

So, just add the step for the egg whites to marinate with the pork, the meat will be softer and more delicious when fried, sisters note!

Source: https://blebees.com

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