As we get older we seem to be leaning more and more towards homemade Chinese food. I think that it's the layered flavour combinations in Chinese food that make all the difference. Plus, overall Chinese food is easy to make.
This pork and green bean stir fry is the first time we have used black bean garlic sauce. I would describe the flavour, but I can't, but it did seem to add to the overall recipe, We will definitely be using it again.
We created this recipe from a Gordon Ramsay video, of course we modified it to suit our tastes. It is a somewhat unusual recipe for Loraine and I as we are really not into sweet and sour dishes as a rule. But, rules are meant to be broken and this is one of our favorite recipes. It's relatively quick and easy to make.
There are a few things that we have learned. It is important that the red pepper be very fresh and the pork chops should be about 5/8" to 3/4" thick and weigh about 4 to 5 oz. each, bone out. We commonly use a butterfly pork chop cut in half. If the pork chop is to thin it will end up very dry.
This is a sweet and savory recipe. You can easily substitute chicken, turkey or veal for the pork as all go very well with the sauce. We like the pork tenderloin because it has little if any fat and is easy and quick to cook. This recipe, from start to finish takes less than 15 minutes and it has unbelievable flavor. We like the addition of raisins in a lot of our dishes, as we both have a sweet tooth!
This recipe is simplicity at its best.
In my opinion pork tenderloin is one of the nicest and most versatile pieces of meat to cook. It's very lean and yet when cooked with just a little bit of care it is very moist.
Pork tenderloins come in a variety of sizes, with the most common being around a pound. If the pork tenderloin we purchase is a pound or more, we cut it in half and end up with enough meat for two meals.