Skip the take-out and make this delicious Mongolian pork quickly at home. Flavourful strips of pork tenderloin are cooked with a soy and brown sugar sauce. Serve with rice and a vegetable for a quick and easy dinner.
1lb.pork tenderloin, silver skin and visible fat removed
Pork Marinade:
1Tablespoonvegetable oil or canola oil
1Tablespoonsoy sauce, low sodium recommended
2Tablespoonscornstarch
For pan frying:
1/4cupCornstarch
2Tablespoonsvegetable oil or canola oil, for frying
Mongolian Sauce:
1/2cupsoy sauce, low sodium recommended
1/4cupwater, plus more, if needed
1/2cuplight or dark brown sugar, packed (I like to use dark brown sugar)
1Tablespoonfresh ginger, minced or ginger paste
1Tablespoonfresh garlic , minced (or use 2 Tbsp Ginger Garlic paste to replace both the ginger and garlic)
2dried red chili peppers, or 1/8 tsp red pepper flakes, optional
To thicken sauce:
1Tablespooncornstarch
1Tablespooncold water
Garnish:
Green onion, sliced
sesame seeds
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Instructions
Prepare the pork tenderloin: With a sharp knife, cut the pork tenderloin in half lengthwise, into two pieces. Slice each piece crosswise into 1/4-inch wide strips. Place the pork into a sealable clean plastic bag or a shallow bowl.
Prepare the marinade: In a small bowl, mix together the oil, soy sauce and cornstarch as detailed in the marinade ingredients. Mix until smooth, then pour over the pork in the bag or bowl. *Note: marinade will be thick. It is intended to be more of a coating for the meat so that when it is dredged in the cornstarch in the next step, it will have something to stick to. Shake or toss to coat well. Seal bag (or cover bowl) and refrigerate for at least 30 minutes or up to 8 hours.
Dredge: Remove marinated pork to a bowl and sprinkle with the 1/4 cup of cornstarch until well coated.
Fry: Heat the cooking oil in a large skillet over medium-high heat until hot. Add the dredged pork pieces to the hot oil and cook the pork, turning regularly, until golden brown and cooked through. Remove the pork to a paper towel covered plate.
Make the Sauce: Mix the sauce ingredients together in a small bowl. Add to the same skillet over medium heat. Heat the sauce until it comes to a boil.
In a small bowl, mix together the cornstarch and water to thicken the sauce. Add to the simmering sauce and cook, stirring, until the sauce thickens.
Return the pork to the skillet with the thickened sauce and cook together until well coated and re-warmed.
Serve garnished with sliced green onion and sprinkled with sesame seeds.
Notes
You can marinate the pork anywhere from 30 minutes to 8-10 hours, so you can get a head start on dinner in the morning, if you like. Be sure to marinate the pork in the refrigerator.
Use a large skillet so the pork isn't crowded as it browns. Otherwise, the moisture from the pork will steam the pork instead of browning it.Adjust the amount of added water as needed.
If the sauce tastes a bit strong for your taste, add a splash more water to the sauce.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll also find step-by-step photos there, that you might find helpful.