Orange Pork Tenderloin

Overview

I recently borrowed a book called "Private Taste" from a friend, and I had time to read it when I was about to get off work one day. It turned out that the plot in the book was too detailed, and I felt greedy and hungry. I just looked forward to getting off work as soon as possible. Fortunately, when I got home, I caught up with my mother's newly bought donkey meat, paired with flatbread and stew. It tasted so delicious, and it finally relieved the previous pain. I like the title of this book, "Private Taste", rather than a certain food review. Taste is equal to everyone. Everyone can taste it, but not everyone can understand it. Only you can experience the taste. Sweet, sour, bitter, spicy, each has its own merits. As someone who doesn't like spicy food, I prefer the sweet and sour taste. Whether it's sweet and sour sauce, tomato juice or orange juice, these sweet and sour dishes always make people salivate when they think about them, and they can't help but swallow their saliva when they see them. This tenderloin made with orange juice has such an attractive and appetizing taste. It exudes a faint aroma of orange juice, and the meat is fried to a crisp on the outside and tender on the inside. It tastes really delicious~~

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• maternity
• dinner with friends
• summer recipes
• lunch
• oil
• onion white
• orange juice
• shredded ginger
• sichuan pepper powder
• starch
• tenderloin
• white sugar
• white vinegar
• salt
• water

Ingredients

Steps

1. 1 Wash the tenderloin and cut into long thick slices.

   

2. 2 Add a little salt and pepper.

   

3. 3 Add cooking wine and mix well.

   

4. 4 Add a little oil and spread evenly.

   

5. 5 Let sit for about 10 minutes.

   

6. 6 Shred the green onions.

   

7. 7 Shred the ginger.

   

8. 8 Put orange juice, white sugar, white vinegar and cold water in a bowl and mix thoroughly to form a juice.

   

9. 9 Wash the apples, cut them into shapes, and soak them in light salt water.

   

10. 10 Pour the starch into a basin and add an appropriate amount of water little by little until the dry consistency is enough for fine juice to flow smoothly when grasped. Add a few more drops of oil and mix well.

    

11. 11 Put more than half of the oil in the pot. When the oil temperature rises to 60 to 70% hot, coat the meat slices with starch paste and put them into the oil pan one by one. Pay attention to the starch paste on the meat slices to be evenly coated, not less or too much.

    

12. 12 Fry until the meat slices are golden brown and take out after setting.

    

13. 13 After all the meat slices are fried, take them out. When the oil temperature rises, add all the meat slices and fry for about 30 seconds to make the color darker, then take them out.

    

14. 14 Put a little oil in the wok, when the oil temperature rises, add the green onion and ginger, stir fry until fragrant, then pour in the sauce.

    

15. 15 After the juice is stir-fried evenly, add a little water starch in two batches to thicken it.

    

16. 16 Pour in the fried meat slices and stir-fry to coat them evenly with the sauce. Add a little oil, stir-fry a few times and serve on a plate.