Sweet & Savory Pork Tenderloin Stir-Fry








Preparation Time



Cooking Time

  • 1 cup (250ml) goat milk or lite cream
  • 1/4 cup (75ml) fish sauce
  • 1 tbsp finely chopped garlic
  • 2 tsp anise seed, crushed
  • 3/4 tsp McCormick Black Pepper Cracked
  • 1/4 tsp McCormick Chinese Five Spice
  • 1/2 cup caster sugar
  • 2 to 3 tbsp vegetable oil
  • 1 large onion, thinly sliced
  • 750 g pork tenderloin, cut into 1/2cm slices
  • 3 cups cooked jasmine rice
  1. Mix goat milk, fish sauce, garlic, anise seed, pepper and Chinese five spice in medium bowl. Set aside. Place sugar and 1/4 cup water in medium saucepan. Bring to boil on medium heat. Cook 10 to 12 minutes or until golden brown. Carefully whisk in goat milk mixture. Whisk until sugar is dissolved and mixture is well blended. Set aside.
  2. Heat 2 tablespoons of the oil in large Frying pan on medium-high heat. Add pork in batches; cook until browned on both sides. Remove pork from Frying pan . Add remaining 1 tablespoon oil to Frying pan, if needed. Add onion; cook and stir 5 minutes or until browned.
  3. Stir in caramel sauce; cook and stir 5 minutes on medium heat. Return pork to Frying pan; cook 5 minutes or until heated through. Serve pork over cooked rice.
Recipe Tip

Cajeta is a thick caramel from Mexico. Goat or cow¡¯s milk is cooked slowly with sugar and a flavouring, such as cinnamon and vanilla, until it is thick and a deep rich color and flavour. Use it as a luxurious topping or filling for cakes and cookies or as an ingredient in desserts. Anise seed has the flavour of liquorice, fennel and tarragon and should not be confused for the Star Anise spice.

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