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”
READY IN:
1hr 25mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  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.
  4. For the Rice.
  5. Heat half the oil in a wok or large frying pan, add eggs, cook stirring until creamy, remove to plate for later.
  6. 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.
  7. 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.
  8. Place Rice in bowls lay sliced pork over the top and serve immediately.

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