Description
A quick and easy weeknight dinner featuring bite-sized pork tenderloin coated in cornstarch for a shatteringly crisp exterior and juicy interior, tossed in a savory, garlicky, and slightly sweet sauce.
Ingredients
Scale
- 1 pound (450g) pork tenderloin
- 2 tablespoons cornstarch
- 1 large egg white
- Salt and black pepper to taste
- Corn oil or vegetable oil for frying
- 6–8 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 2 tablespoons water
- Red pepper flakes (optional)
Instructions
- Trim any silver skin or excess fat from the pork tenderloin and pat dry with paper towels.
- Cut the tenderloin into 1-inch uniform cubes and place in a medium bowl.
- Add the egg white, salt, and pepper to the pork and toss to coat.
- Sprinkle cornstarch over the meat and toss until evenly dusted with a thin, consistent coating.
- Heat 2 tablespoons of corn oil in a large skillet or wok over medium-high heat until shimmering.
- Add pork cubes in a single layer (cook in batches if necessary) and let sit undisturbed for 2 minutes to form a crust.
- Flip and cook for another 2-3 minutes until golden brown and cooked through (internal temp 145°F).
- Remove pork from pan and set aside on a plate lined with paper towels.
- Reduce heat to medium. Add a teaspoon of oil if needed, then add minced garlic and grated ginger. Stir for 30 seconds until fragrant.
- Pour in soy sauce, rice vinegar, honey, water, and red pepper flakes. Stir to combine.
- Return cooked pork to the pan and toss quickly to coat in the sauce.
- Turn off heat, drizzle with sesame oil, and serve immediately.
Notes
Ensure pork is patted dry before coating to prevent steaming. Do not overcrowd the pan to maintain crispiness. Use a meat thermometer to ensure pork reaches 145°F without drying out. For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 300
- Sugar: 2
- Sodium: 600
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 15
- Protein: 30
Keywords: pork tenderloin, crispy pork, garlic pork, quick dinner, weeknight meals, Asian-inspired, gluten-free option, high protein