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Stir fry pork T/L?

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Stir fry pork T/L?

iheartcooking | Nov 12, 2010 06:41 AM

I have a nice pork tenderloin waiting to be cooked for dinner tonight. I'd like to do something different than my usual rub-it-down-and-grill-it, especially since I have some time. I think it would do very well sliced thin and stir-fried, or in some other application (preferably one that involves adding lots of veggies and rice or potatoes to stretch the portions) so I'd like to know what you've tried. Doesn't have to be stir-fry either that's just my starting point.

Also any advice on how not to dry it out when stir frying... I've noticed many stir fry recipes involve taking the meat out of the marinade and tossing it into a hot pan to stir fry, but whenever i do this there is too much liquid... the meat doesn't brown it just steams...

I know I'm a little all over the place, but I hope you will all weigh in. I have all day to figure out what to do and can make a trip to the store even...
Thanks!

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