Pork Tenderloin Saute
|Soy sauce||30 Milliliter (2 Tablespoon)|
|Dry sherry||50 Milliliter (1/4 Cup)|
|Vegetable oil||45 Milliliter (5 Tablespoon)|
|White of leek||1 , thinly sliced|
|Mushrooms||1⁄2 Pound, sliced (250 Gram)|
|Green onions||3 , cut into sticks|
|Green pepper||To Taste, thinly sliced|
|Frozen peas||125 Milliliter, cooked (1/2 Cup)|
|Chicken stock||500 Milliliter, heated (2 Cups)|
|Cornstarch||30 Milliliter (2 Tablespoon)|
|Cold water||60 Milliliter (4 Tablespoon)|
Trim meat of fat and slice on the bias 3/4 in (2 cm) thick.
Place in bowl with soya sauce and sherry; marinate 30 minutes.
Remove meat from bowl; reserve marinade.
Heat 1 1/2 tbsp (25 ml) oil in frying pan.
Cook half of meat for 3 to 4 minutes over medium heat; turn pieces over once and season well.
Remove cooked meat, set aside and repeat for remaining meat but avoid adding any more oil.
When all meat is cooked and removed, add rest of oil to pan.
Cook vegetables 3 to 4 minutes over high heat; season well.
Pour in chicken stock and reserved marinade; bring to boil.
Mix cornstarch with water; stir into sauce and cook 1 to 2 minutes over medium heat.
Replace meat in sauce, simmer 3 to 4 minutes.