Marinated Oriental Pork Tenderloin with Fried Rice

I have only posted 1 of my own pork recipes, to tell you the truth, it has never been my favourite meat. Hence I haven't made to many, but since trying a few zaar recipes and seeing how good it can be and how versatile it is, I thought I would experiment some more on my own. I made this last night and my hubby and I thought it was delicious I marinated the pork over night and then cut it into thin strips and served over fried rice. Yum Yum



Ingredients

Marinade
2x500g Pork Tenderloins
3 Tablespoons light soy sauce
2 Tablespoons sherry
60ml Hoisin sauce (I use blue dragon brand I find this great others can be thick and overpowering.)
4 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Teaspoons sesame oil
3 Tablespoons Honey
1/4 Teaspoon five spice powder
50ml Teriyaki sauce


Fried Rice

11/2-2 Cups cooked rice (preferably cooked the day before and refrigerated overnight to allow rice to dry completely.)
4 Medium eggs, lightly beaten
2 Tablespoon oil
1 Large carrot, diced
1 Red pepper, diced
2 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Teaspoons sesame oil
100g Fresh shiitake mushrooms, stems removed and thinly sliced
5 Green onions, finely sliced
100g Snow peas, sliced
60g baby corn, chopped
1/4 Cup frozen peas
2-3 Tablespoons soy sauce
1 Tablespoon sugar


Method

1. Combine all marinade ingredients mix well and add pork, marinade several hours or as I said above preferably overnight.

2. Remove pork from marinade, reserve marinade, Place pork on wire rack in oven dish. Bake uncovered in 180c oven 11/2 hours or until cooked through. Brush occasionally with reserved marinade and turn over once during cooking.

3. Serve pork over fried rice. The pork has a good flavour and is moist and tender, I prefer mine plain over rice but my hubby spoons a couple of spoonfuls of left over liquid from roasting pan over his. So feel free to serve as you prefer.


For the Rice

1. Heat half the oil in a wok or large frying pan, add eggs, cook stirring until creamy, remove to plate for later.

2. Heat the other half of the oil and sesame oil in same pan, add carrot and pepper stir fry a couple of minutes, add garlic and ginger, stir fry for 1 minute more.

3. Add soy sauce, mushrooms, corn and frozen peas stir fry a few Min's until veg are just tender, add snow peas, onion and sugar stir fry about a minute. Finally return egg along with rice and stir fry until heated through.

Place Rice in bowls lay sliced pork over the top and serve immediately.

4-5 Servings

All photo's taken by me unless otherwise stated.

Duck Magret with Bok choy and Vegetable Fried Rice

Here is another Delicious crispy skinned duck breast recipe served with hoisin plum sauce. Healthy but yummy bok choy and vegetable fried rice.

Ingredients

4 Magret of duck (Duck Breast skin on. Magret are more expensive but larger than normal breasts so feel free to buy less expensive breasts just make sure they are of a decent size.)

For the Sauce

3/4 Cup hoisin sauce (I buy blue dragon brand it is the best I have found, some brands can have a very strong flavour and be overpowering.)
1/4 Cup plum sauce (I buy Sharwood's plum sauce with a hint of ginger again I really like it.)


Bok Choy

1 Tablespoon peanut oil
8 Heads bok choy, medium in size
4-5 Green onions, sliced
1 Clove garlic, crushed
1 Teaspoon ginger, grated
11/2 Tablespoons soy sauce
1 Teaspoon turmeric
11/2 Teaspoons sugar
11/2 Tablespoons fresh coriander, Finley chopped


Vegetable Fried Rice

1 Tablespoon olive oil
2 Teaspoons sesame oil
11/2 cups cooked white rice (Leave for about 30 Min's to make sure most of the moisture has drained.)
4 Green onions, sliced
1 Large carrot, diced
2 Celery sticks, diced
1 Small red pepper, diced
80g Shiitake mushrooms, chopped
1/4 Cup frozen corn
1/4 Cup frozen peas
100g Baby spinach leaves, coarsely chopped
2-3 Teaspoons soy sauce
1 Teaspoon sugar



Method

For the Duck

1. Prick duck skin all over, heat a non stick fry pan, add duck skin side down and cook until skin is browned and crisp. (there will be a lot of fat that drains from skin so keep pouring fat out from time to time.)

2. Pre-heat oven to 180c, place duck on wire rack in baking dish skin side up and bake for 20-25 Min's or until cooked as desired, let breast stand for 5 Min's before serving. I like to turn the grill on for the last few Min's of cooking to really crisp up the skin.


For The Sauce

1. Combine both sauces in a pan and heat until hot.


Bok Choy

1. Cut ends off bok choy and pull leaves apart.

2. Heat oil in pan or work add onions, garlic and ginger stir fry a minute, add sugar, soy, turmeric and bok choy stir fry 3-5 Min's until tender, add coriander stir and serve immediately.


Vegetable Fried Rice

1. Heat oils in a wok. Add carrot, celery, mushrooms and pepper stir fry 2-3 Min's

2. Add soy sauce, peas, corn, spinach and sugar stir fry a couple Min's more. Finally add rice and stir fry until thoroughly mixed and heated through serve immediately.


Serve sliced duck breast with bok choy, fried rice and sauce.

All photo's taken by me unless otherwise stated.