Stir-Fried Pork Tenderloin with Brussels Sprouts


Stir-Fried Pork Tenderloin with Brussels Sprouts


For fun, I tried Chinese cooking techniques on Western ingredients for a quick, savory cold-weather braised meat and vegetable dish. The prep and cooking times were like those for actual Chinese cooking. Having lived and cooked in Asia for many years, I do stir-frying in a wok very frequently for family and friends. The cooking goes quickly, perfect for a busy evening, and the results are bright flavored and a balance of the main protein and crisp-tender vegetables. Usually cooking the rice defines the time from starting cooking until eating dinner.

Stir-Fried Pork Tenderloin with Brussels Sprouts

This time I used pork tenderloin, one of my favorite meats to cook with. I worked with distinctly non-Asian Brussels sprouts  and distinctly Western seasonings: no soy sauce, ginger, sesame oil or cornstarch.. And I served it with baked potato. We enjoyed dinner. I’ll be exploring this technique further with Western flavors..


The recipe serves 4-6, when accompanied by potato, noodles, rice or grits. A red wine goes well with the meal. And as with an actual Chinese stir-fry, the dish should be served as soon as it is cooked, for maximum freshness and texture.


1 medium pork tenderloin, about 1 pound

1/2 pound Brussels sprouts

1 large shallot or small onion

1 medium clove garlic

3 tablespoons sunflower or canola oil

1 1/2 teaspoons Worcestershire sauce

2 tablespoons red wine

1 teaspoon salt, plus more to taste

1/4 teaspoon ground black pepper

A pinch of cayenne

3 tablespoons crushed tomatoes or 1 tablespoon tomato paste

Water as needed


Prepare the ingredients and have them all available so that the cooking, once started, can be quick. 


Trim off tough or fatty portions of the pork. Slice it thinly across (1/8 inch) and place the sliced meat on a platter. Trim off the tough bottoms of the sprouts, then slice the sprouts lengthwise into quarters, and add them to the platter in a separate pile. Peel the shallot or onion. Cut it in half lengthwise, then slice the halves thinly lengthwise (julienne). Add it to the platter in its own pile.  Peel and mince the garlic and place it on the platter. Have the oil and seasonings ready.


Heat a wok or large frying pan to medium high. Add the oil and fry the garlic 10 seconds, stirring. Add the pork and stir and fry, scraping the bottom of the pan, until the raw color is mostly gone. Add the Worcestershire sauce, red wine, salt, pepper and cayenne. Stir and fry till pork has lost all raw color. Stir in the crushed tomato or tomato paste, then add the sliced sprouts. Stir and fry until sprouts are becoming somewhat crisp-tender, adding a little water if the liquid gets too dry. As soon as the sprouts are crisp-tender, stir in the sliced shallot or onion, and cook, stirring, for a final minute. Taste and add a little salt if needed.


Serve, accompanied by roasted or boiled potato, noodles, rice, or seasoned grits.









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