Pork Tenderloin Canton Recipe

Name: Pork Tenderloin Canton
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound pork tenderloin, cut into 1/2 inch cubes; 2 eggs, beaten; 3 tablespoons cornstarch; 2 tablespoons sugar; 2 tablespoons vinegar; 1 cube beef bouillon; 1 cup hot water; 1 carrot, julienned; 1 green bell pepper, julienned; 4 tablespoons vegetable oil

Servings: persons

1 pound pork tenderloin, cut into 1/2 inch cubes
2 eggs, beaten
3 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons vinegar
1 cube beef bouillon
1 cup hot water
1 carrot, julienned
1 green bell pepper, julienned
4 tablespoons vegetable oil

1
Coat the cubes of pork in beaten egg, then roll them in cornstarch until well coated. Set in a single layer on waxed paper and let dry for 30 minutes in the refrigerator.
2
In a medium bowl whisk together the sugar, vinegar, beef bouillon cube, and hot water until the bouillon cube is dissolved. Add the carrot and green pepper, and toss to coat.
3
Heat the oil in a large skillet over medium-high heat. Add the pork cubes, and stir-fry until browned on all sides, about 3 minutes. Add the carrot mixture, and cook, stirring over medium heat for 3 minutes, or until meat is cooked through. Serve immediately over rice.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound pork tenderloin, cut into 1/2 inch cubes, 2 eggs, beaten, 3 tablespoons cornstarch, 2 tablespoons sugar, and more.

Yes, Pork Tenderloin Canton falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tenderloin Canton

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