Roast Pork With Pineapple

Created 28 Dec 2017 16:06, Updated 28 Dec 2017 16:06

Roast Pork With Pineapple

from Thai: A Culinary Journey of Discovery cookbook

12 oz pork tenderloin
4 T sweet chili dipping sauce
4 T soy sauce
1 tsp sugar
2 T peanut oil
1 red onion, thinly sliced
1 carrot, peeled and cut into thin sticks
1 zucchini, cut into thin sticks
4 oz water chestnuts, drained and sliced
2 fresh pineapple rings, peeled, cored, and coarsely chopped
cooked rice, to serve

Put the pork in a shallow dish. Mix half the chili sauce, the soy sauce, and the sugar together in a small bowl and brush over the pork. Cover and let marinate in the refrigerator overnight.

Preheat the oven to 400 degrees. Heat a grill pan or skillet until hot, then add the pork and cover over high heat for 1 minute on each side, or until browned. Transfer to a roasting pan and roast in the oven for 15-20 minutes, or until cooked through. Thinly slice and then cut each slice into strips.

Heat oil in a preheated wok, then add the onion, carrot, and zucchini and stir-fry over medium-high heat for 2-3 minutes. Add the water chestnuts, remaining chili sauce, and the pineapple and stir-fry for 1 minute. Add the pork and stir-fry for 1 minute. Serve immediately with rice.

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