Pork tenderloin with Chinese vegetables

Pork tenderloin with Chinese vegetables is prepared quite quickly and doesn't require many spices. The meat is simply browned, then sliced thinly, while the vegetables are cooked separately in a wok with soy sauce. In the end, everything is served hot, with Szechuan sauce on the side. For this recipe, the preparation was shared among family members: the tenderloin was portioned and the dishes were prepared, while the rest went directly into the pan and wok. Quick Info Total time: not specified exactly in the original recipe. The vegetables cook for about 20 minutes, while the meat is prepared simultaneously. Preparation time: the time for portioning and preparation is not specified. Cooking time: approximately 20 minutes for the vegetables, plus the time needed for browning the tenderloin. Servings: the exact number of servings is not specified; it depends on the size of the two pieces of meat and the amount served. Difficulty: easy. Recipe type: quick main course with pork and Chinese vegetables for wok. Ingredients 1. 200 g frozen Chinese wok vegetables The mix includes carrots, bamboo shoots, sweet pea pods, mung bean sprouts, water chestnuts, leeks, Mu-err mushrooms, Nameko mushrooms, and candied ginger. 2. 3 tablespoons soy sauce 3. 3 tablespoons olive oil 4. 2 pieces of pork tenderloin 5. Approximately 100 ml Szechuan sauce, for serving Preparation method 1. Portion the pork tenderloin Cut the two pieces of tenderloin into suitable cooking pieces. There’s no need to add spices or oil at this stage. 2. Cook the meat Place the pieces of meat in a Doubletta pan and cook them simply, without oil and without spices. Let them cook until well browned. Once the meat is cooked, remove it and slice it thinly, similar to shawarma. Slicing is done after cooking, not before. 3. Heat the oil for the vegetables In a wok, add the 3 tablespoons of olive oil and let it heat up. 4. Cook the vegetable mix Add the frozen Chinese vegetables to the wok. Cover the pot and cook the vegetables over high heat for about 10 minutes. During this time, the mix will soften and cook while maintaining its different textures: the carrots and water chestnuts remain firmer, while the mushrooms and leeks cook faster. 5. Add the soy sauce After the first 10 minutes, pour the soy sauce over the vegetables. Stir, then continue cooking over high heat for another 10 minutes, this time without a lid. The salty flavor of the soy sauce is sufficient for this dish, especially since the vegetables are also served with Szechuan sauce. For this reason, no additional salt is added in the basic recipe. 6. Serve Arrange the slices of pork tenderloin alongside the Chinese vegetables and serve the dish while hot. Place the Szechuan sauce in a separate bowl or directly next to the servings, so everyone can add it to their liking. Why I make this recipe often It’s a practical combination when you want to prepare a main course without many steps. The vegetables are already mixed and frozen, the meat cooks simply, and the soy sauce ties the dish together without needing a long list of spices. Another advantage is that the vegetables and meat can be prepared at the same time, in separate pots. Thus, there’s no need for complicated prep before cooking. The Szechuan sauce is served separately and can be adjusted from one portion to another. Tips Use high heat for the vegetables, as indicated in the recipe. If the heat is too low, the frozen vegetables will release more water and cook more slowly. Keep the wok covered only for the first approximately 10 minutes. After adding the soy sauce, continue cooking the vegetables uncovered for another approximately 10 minutes. Do not add oil or spices to the tenderloin before cooking. This recipe uses simply browned meat, and sauces are added to the vegetables and at serving. Slice the meat after it has cooked and browned. Thin slices are more suitable for serving alongside the vegetables. The soy sauce is salty, and the Szechuan sauce also contributes to the final flavor. Therefore, it’s better not to supplement the dish with salt without tasting it first. Substitutions For this version, substitutions are not necessary, as the vegetable mix and sauces are part of the basic recipe. Another mix of Chinese wok vegetables can be used only if it maintains the overall profile of the dish, but the taste and texture will differ. Olive oil is the one used in the original recipe. The Szechuan sauce can be served in the desired amount, but it is not recommended to mix it entirely into the wok if you want each portion to be adjusted separately. Variations A simple variation is to serve the thinly sliced meat over the vegetables, instead of placing it separately. The dish remains the same but is easier to distribute on the plate. You can keep the vegetables and meat in separate dishes until serving. This way, the meat won’t be covered with sauce and will retain its browning better. For a presentation similar to the original recipe, place the vegetables on one side of the plate, the slices of tenderloin next to them, and the Szechuan sauce separately. Bread can be placed on the table, although this dish is substantial enough without it. Serving ideas Serve the pork tenderloin with Chinese vegetables immediately after cooking, while the meat and vegetables are hot. The Szechuan sauce is placed alongside, in approximately 100 ml, or distributed directly into portions. The dish can be served as is, without additional sides. In the original recipe, bread was present on the table, but it was not necessary for serving. Frequently asked questions Is the meat seasoned before it goes into the pan? No. The tenderloin is cooked simply, without spices and without oil. The flavor is later complemented by the vegetables with soy sauce and the Szechuan sauce served on the side. Can I cook the vegetables with the wok uncovered from the beginning? The recipe indicates two different stages. In the first approximately 10 minutes, the vegetables are cooked covered. After adding the soy sauce, continue cooking for approximately another 10 minutes, without a lid. When is the tenderloin sliced thinly? The tenderloin is first browned in suitable pieces, then sliced thinly. It is not sliced before cooking. Do I need to add salt to the vegetables? In the basic recipe, no salt is added. The soy sauce is already salty, and the Szechuan sauce is served at the end. If needed, you can adjust the taste after the vegetables are cooked. Can I mix the Szechuan sauce directly into the wok? The recipe recommends it as a serving sauce, alongside the meat and vegetables. It’s more practical to keep it separate, especially if the portions don’t need to have the same intensity of flavor. Nutritional values The values below are estimates, as the exact weight of the two pieces of tenderloin and the number of servings are not specified. The calculation is also influenced by the amount of Szechuan sauce actually used for each portion. For a typical serving, the dish may have approximately: Calories: 350-500 kcal Protein: 30-45 g Carbohydrates: 15-25 g Fat: 18-28 g Fiber: approximately 5-8 g The majority of the protein comes from the pork tenderloin, while the vegetables contribute fiber and carbohydrates. The olive oil, Szechuan sauce, and the amount of meat have the most significant impact on the final calorie count. The values do not include bread or other foods served separately. Storage and reheating Store the meat and vegetables in closed containers, ideally separately, in the refrigerator. Since the exact storage time is not mentioned in the original recipe, consume the dish as soon as possible after cooking. When reheating, heat the meat and vegetables until they are hot. The vegetables may lose some of their initial texture, and the meat may become drier if heated too much. The Szechuan sauce is added after reheating, not before.

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