For a long time we ate a whole bunch of pork tenderloin in this house and then over time phased it out and only featured it occasionally. Slowly, pork has been making a place in the weekly menu rotation again and this recipe gets better every time.
I really discovered this dish when reading, “Way to Cook – The Complete Visual Guide to Everyday Cooking,” by Cooking Light. I did grow up cooking watching my grandfather (Miss ya, Pops!), and my mother, but there are certain basic cooking techniques and knowledge I feel I still need to learn to improve my cooking. Many assume because I love to cook I know more than I do and are surprised to find out I really had never made homemade mashed potatoes until a couple of years ago. Shocking, I realize, but it’s just something I never got around to until that point.
I found this book in T.J. Maxx for next to nothing and it’s been pretty insightful. For example, when I would cook with tomatoes normally I would just cut them up seeds and all and throw them in the dish. Even if the recipe called for me to seed the tomato, I didn’t think it matttered. Well, after making two batches of salsa this past summer and reading this book seeding a tomato really brings out the flavor of a tomato.
Besides the tomatoes, this recipe keeps it simple. As you can see pork, tomatoes, green onions, and fresh basil are the main ingredients. Sure, there’s some seasoning and cornstarch, but otherwise pretty simple. I’ve always been a supporter of less is more. We hope you enjoy this dish as much as we have, and now you have one more use for your upcoming summer tomatoes! Ciao…
- 12 oz pork tenderloin, thinly sliced
- 2 tsp cornstarch, divided
- ¼ tsp salt
- 1/8 freshly ground white pepper
- 3 tbsp cold water
- 2 tbsp oyster sauce
- 1 tsp sugar
- 2 tsp Sriracha (hot chile sauce, such as Huy Fong)
- 2 tsp peanut oil
- 2 tsp minced fresh garlic
- 2 cups chopped, seeded plum tomatoes (about 3 tomatoes)
- ¾ cup chopped fresh basil
- 2 green onions, cut into 1-inch pieces (about ¼ cup)
- 2 cups hot cooked brown rice
- Combine pork, 1 tsp cornstarch, salt, and pepper in a small bowl, tossing to coat.
- Combine water, oyster sauce, sugar, Sriracha, and remaining 1 tsp cornstarch in a small bowl.
- Heat a large nonstick skillet over medium-high heat. Add oil, swirling to coat. Add minced garlic and pork mixture; sauté 3 minutes or until pork is done. Add chopped tomatoes, sauté 1 minute. Add cornstarch mixture; cook 1 minute or until thickened. Add basil; stir to combine. Remove from heat, and sprinkle with onions. Serve with brown rice.