Sweet and Savoury Pork Tenderloin Stir Fry

Sweet and Savoury Pork Tenderloin Stir Fry

Sweet and Savoury Pork Tenderloin Stir Fry

Prep Time
20 Minutes
Cook Time
30 Minutes
Glaze pork tenderloin with Cajeta, a Mexican caramel sauce, that’s made savoury with the addition of fish sauce. The result is a stir-fry with a world of sweet and savoury flavours. This is a flavour forecast 2013 recipe
  • 275 millilitre (9 fluid ounce) goats milk or single cream

  • 50 millilitre (2 fluid ounce) fish sauce

  • 1 tablespoons Garlic Cooking Paste

  • 2 Whole Star Anise

  • ¾ teaspoon Ground Black Pepper

  • ¼ teaspoon Chinese 5 Spice

  • 125 gram (5 ounce) sugar

  • 3 tablespoons sunflower oil

  • 1 onion, thinly sliced

  • 675 gram (1½ pounds) pork tenderloin, cut into thin slices

  • 450 gram (1 pound) jasmine rice, cooked according to pack directions


  • 1 Mix goats milk, fish sauce, Garlic, Star Anise, Pepper and Chinese Five Spice in a medium bowl and set aside. Place sugar and water in medium saucepan, then bring to boil on a medium heat. Cook for 10-12 minutes, or until golden brown, carefully whisk in goats milk mixture until sugar is dissolved and mixture is well blended, then set aside.
  • 2 Heat 2 tbs of the oil in large pan on a medium-high heat. Add pork in batches and cook until browned on both sides. Remove pork from pan, add remaining oil with the onion and fry for 5 minutes, stirring occasionally or until browned.
  • 3 Stir in caramel sauce, cook and stir for 5 minutes on medium heat. Return pork to pan, cook for 5 minutes or until heated through. Serve pork over cooked rice.

Nutritional Information

Typical Values Amount
Energy 386
TotalFat 28
Carbohydrates 46
Fiber 1