1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
½ tsp / 2 mL EACH salt and ground black pepper
¼ cup / 50 mL sodium-reduced soy sauce
1 tsp / 5 mL cornstarch
2 Tbsp / 30 mL honey
2 cloves garlic, minced
¼ - ½ tsp / 1-2 mL red pepper flakes
¼ tsp / 1 mL ground ginger
4 Tbsp / 60 mL cornstarch, divided
Canola oil for frying
Hot cooked rice and steamed vegetables for serving
Sesame seeds for garnish
- With sharp knife, butterfly pork tenderloin by slicing horizontally to, but not through, opposite side. Open tenderloin as you would a book. Flatten slightly with palm of hand to ½-inch thickness.
- Slice tenderloin against the grain into short ¼-inch wide strips.
- In large bowl, season pork strips with salt and pepper. Set side.
- In small bowl, whisk soy sauce with first amount of cornstarch.
- Add honey, garlic, red pepper flakes and ground ginger. Stir to combine. Set aside.
- In large skillet, heat ¼-cup oil over medium-high heat.
- Just before frying, divide pork strips into 4 equal portions. Dredge first portion of pork strips in 1 Tbsp cornstarch ensuring that all sides are lightly coated.
- Immediately drop pork strips into hot oil. Cover skillet with splatter screen. Fry for 3-5 minutes or until lightly browned, turning once.
- Remove cooked pork strips to a clean plate lined with paper towels. Repeat process with remaining pork strips, adding more oil to skillet as needed.
- Remove skillet from heat and let cool slightly. Using tongs, carefully wipe skillet with paper towels to remove excess oil. Return skillet to warm element and turn heat to medium-low.
- Return cooked pork strips to skillet. Re-whisk sauce mixture and add to skillet, stirring often to ensure sauce does not burn. Remove skillet from heat as soon as sauce thickens, and pork strips are well-coated.
- Serve pork strips with hot cooked rice and steamed vegetables.
- Garnish with sesame seeds.