Larkin Cen’s Hot and Sour Pork Tenderloin and Leek

    June 27, 2016

    • Yields: 4


    400 g Pork tenderloin


    Salt and pepper, for seasoning

    Olive oil, to sauté

    1 Red pepper, thinly sliced

    1 Shallot, thinly sliced

    1 Pak choi, roughly chopped

    1 Leek, washed and finely sliced, tough outer leaves removed

    1 Lemon, cut into wedges, optional

    For the Sauce

    2 tbsp Honey

    3 tbsp Sugar

    100 ml White wine vinegar

    1 Thumb sized piece ginger, peeled and finely diced

    1 Tablespoon tomato puree

    1 Chilli, finely diced and deseeded


    1Preheat the oven to 200°C/Gas Mark 6.

    2Season the tenderloin with salt and pepper.

    3Heat the olive oil in a large sauté pan.

    4Sear the tenderloin until golden and transfer to an oven tray and place into the oven for 15 minutes.

    5After 15 minutes remove the tenderloin and let it rest for at least 10 minutes.

    6In a saucepan add the sauce ingredients with a good splash of hot water and bring to a simmer.

    7Cook until syrupy and reserve.

    8In the same pan in which you pan-fried the tenderloin add the peppers, shallot and pak choi and leek and sauté until the leeks are soft.

    9At that point pour the hot and sour sauce onto the vegetables.

    10Serve on a large plate and carve the tenderloin to place on top of the hot and sour vegetables.

    11Serve with steamed rice and a wedge of lemon (optional).


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