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1
Cut the pork tenderloin crosswise into 1/2-inch slices.
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2
Sprinkle with the salt and white pepper.
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3
Flatten the pork by pressing down with your knife or hand and dust with 2 tablespoons cornstarch.
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4
To make the sauce, in a small saucepan, combine the vinegar, chicken broth, and sugar.
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5
Bring to a boil over high heat.
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6
Stir in the Thai peppers and garlic.
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7
Combine the cornstarch with 2 tablespoons water and stir into the vinegar mixture until thickened, about 2 minutes.
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8
Stir in the ketchup and soy sauce.
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9
Set aside.
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10
Heat a nonstick skillet over high heat and add the vegetable oil.
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11
Panfry both sides of the pork until brown, about 2 minutes on each side.
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12
Add the sauce and cook about 1 minute.
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13
Arrange the pork in 2 rows on a platter, overlapping each piece slightly.
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14
Garnish with the tomato slices around the edge of the platter and place the cilantro leaves in the center.
