Wednesday, September 16, 2009

Stir Fried Pork Tenderloin with Celery and Potato

It's been a while since I post my weekend cooking. This implies more crash and burns until this Pork Tenderloin dish. Before I cooked this dish, I remembered a similar dish that my mum cooked for me. However, she clearly didn't use celery which I had added on my own. So here's the list of ingredients which I actually salvaged from my fridge, saving them from neglect and potential wasteful decomposition.

Ingredients (Portion serves 2) :

1 strip of pork tenderloin about 500 g cut into small chunks
1 potato, cut into 8~10 strips
2 stalks of celery, chopped up into pieces of about 1.5cm sections.
2 cups of chicken stock
1 table spoon rice wine
3 cloves of garlic, finely chopped
salt and pepper


1. Add 1/4 teaspoon of pepper, 1/4 teaspoon of salt and 1 tablespoon of rice wine to the tenderloin. Mix them up uniformly and leave them in the fridge for at least 2 hours (preferably overnight)

2. Bring the chicken stalk to a boil. Add the celery and potato to the chicken stalk. Simmer on low heat till the potato strips are soft. About 10~15 mins. Put them aside.

3. Add some olive oil to a frying pan at high heat. When the pan is fully heated up, quickly fry the garlic, and then add in the tenderloin and stir fry. Add the vegetables with the stock to the meat and them stir fry. The potatoes should be soft enough that they erode and thickens the stock while stir frying.

4. Cover the lid and let the tenderloin simmer for 1 minute. Make sure that the tenderloin is not overcooked by forking it to test that the fork poke through the tenderloin smoothly. Taste the sauce. Add more salt and pepper to taste

The dish is ready to be served.


Peggy said...

sounds delicious! I love turning what seems to be nothing in the fridge into a great stir fry!

Unknown said...

It was a trial emulation of my mum's stir fried pork It turned out great. Stir Frying pork tenderloin keeps it very tender. My wife and I loved it :)