Pork Tenderloin with Pineapple, Lemongrass, Blood Oranges, and Shrimp
Main Dishes • Thai
Description
Pork tenderloin with pineapple, lemongrass, blood oranges, and shrimp
Ingredients
- Pork tenderloin 1 piece
- Pineapple ½ piece
- Tiger shrimp in brine 4 pieces
- Garlic 4 cloves
- Ocean salt to taste
- Soy Sauce 1 tablespoon
- Lemongrass 2 stalks
- Sesame Oil 1 teaspoon
- Sugar 1 tablespoon
- Vegetable Oil 0 fl oz
- Orange Bell Peppers 1 piece
- Orange Bell Peppers 1 piece
- Ginger 0 oz
- Cilantro to taste
- Oranges 3 pieces
- Ground coriander to taste
Step-by-Step Guide
Step 1
Our task is not just to cook the shrimp, but to infuse the oil with their aroma. This technique is well-known, used by both Filipino and French chefs, and is called shellfish oil.
Step 2
Quickly sauté for no more than a minute on each side. Remove the shrimp and set aside for now. Discard the garlic.
Step 3
In the heated and garlic-infused oil, place the sliced tenderloin. Brown on both sides and add salt, finely chopped ginger, and crushed lemongrass stalks. Continue to sauté, stirring frequently.
Step 4
Add the sliced bell peppers and diced pineapple. Squeeze the juice of one orange into the wok. Add sugar, soy sauce, sesame oil, and spices. Bring everything to readiness.
Step 5
Slice the remaining two oranges into thin rounds. Remove the lemongrass, add the orange slices and sautéed shrimp to the wok. Gently mix and remove from heat.
Step 6
In a deep skillet or wok, heat the oil. Add the crushed garlic cloves and sauté until golden.
Step 7
Immediately add the thawed and dried shrimp. Sprinkle with coarse sea salt.
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