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Pork Tenderloin

Pineapple & Pork Tenderloin With Noodles

  • 30 mins
  • easy
  • 4
saturday kitchen poster
Recipe by
Saturday Kitchen

Ingredients

  • 450g (1 lb) pork tenderloin, cut into 5cm/2.5” thin strips
  • 2 tsp light soy sauce
  • 2 tsp Shaoxing rice wine or dry sherry
  • 1 tsp sesame oil
  • 2 tsp cornflour
  • 1½ tbsp groundnut (peanut) oil
  • 3 tbsp garlic, coarsely chopped
  • 225 g (8oz) fresh or tinned pineapple, chopped
  • 2 tbsp fresh coriander, finely chopped
  • 1 tbsp dark soy sauce
  • 2 tsp sugar
  • large handful of fresh coriander sprigs
  • 250g (9oz) medium egg noodles
  • 2 tbsp sesame oil
  • 4 spring onions, finely shredded
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Method

for pork

  1. Place the pork into a bowl, add the soy sauce, rice wine or sherry, sesame oil and cornflour and toss well, then set aside.
  2. Heat a wok or large frying-pan over high heat until it is hot.
  3. Add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for 15 seconds or until golden brown.
  4. Add the pork and continue to stir-fry for 3 minutes.
  5. Add the pineapple, coriander, soy sauce, and sugar.
  6. Continue to stir-fry for 3 minutes.

for noodles

  1. Bring a pan of water to the boil, then add the noodles and cook for 2-4 minutes until tender.
  2. Drain and toss with the sesame oil and spring onions.

To serve

  1. Spoon the pork onto a plate, and pile the noodles alongside.
  2. Garnish with fresh coriander sprigs and serve at once.

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