- 2 pounds pork tenderloin cut into 1″ cubes
- 2 large eggs
- 1/4 cup flour
- 1 tablespoon canola oil
- 2 tablespoons hoisin Sauce
- 1/4 cup rice wine vinegar
- 1/4 cup light soy sauce
- 2 tablespoons ketchup
- 1 tablespoon sugar
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 teaspoon sriracha
- 2 teaspoons sesame oil
- 1 teaspoon 5 spice powder
- 1 tablespoon cornstarch (mixed with 1 tablespoon water)
- sesame seeds for garnish, optional
- Add the marinade ingredients (except the cornstarch slurry) together and let marinate for 1 hour.
- Add the pork to the egg mixture then dust lightly in flour.
- Add the pork to a skillet with the canola oil on medium high heat and brown well, 2-3 minutes on each side.
- Remove the pork from the pan and add in the marinade.
- Cook until reduced to about half, 5-7 minutes.
- Add the cornstarch slurry and cook until thickened, then add the pork back in.
- Garnish with sesame seeds if desired.
Optionally you could add red food coloring, but I didn’t see any point in it so I skipped it 🙂
Yield: 8 servings, Serving Size: 4 ounces cooked
- Amount Per Serving:
- Calories: 255 Calories
- Total Fat: 8.4g
- Saturated Fat: 2.1g
- Cholesterol: 129mg
- Sodium: 459mg
- Carbohydrates: 9.8g
- Fiber: 0.4g
- Sugar: 3.7g
- Protein: 32.4g
4 Smart points