Whereby the lowly plain pork tenderloin assumes a new identity, and steps outside its comfort zone!

I saw this is the local newspaper, and FYI it is not spicy, but it is quite salty. I have amended it somewhat because it was too salty, even with just the fish sauce (which does not taste of fish, but is salty! (look for a Thai brand, no matter what kind of cookery you are making, they are the nicest quality).

I steamed some plain broccoli along with the rice (I used basmati), and it was just the thing.

Cheers! And a very Happy New Year to all!

Carolyn!

PEPPERY PORK WITH GARLIC AND SHALLOTS
Serves 4

2 tbsp. dry sherry or Chinese rice wine (I used dry white wine and rice wine vinegar, because that's what I had)
2 tsp. soy sauce
2 tsp. granulated sugar
1 tsp. salt (I will be leaving this out altogether next time...between the fish & soy sauces, this is plenty salty)
1 tsp. freshly ground pepper
12 ounces boneless pork (loin or tenderloin), thinly sliced
2 tbsp. vegetable oil
2 tbsp. chopped garlic
3 tbsp. chopped dry shallots or onions
2 tbsp. fish sauce
3 tbsp. chopped fresh coriander (cilantro)

In a small bowl, combine sherry, soy sauce, sugar, salt and pepper, blending well. Add pork and stir to coat evenly. Set aside.

Heat wok or large, deep frying pan over high heat. Add oil, swirling to coat pan. Add garlic and shallots and cook, tossing often, until fragrant, about one minute.

Add pork and spread in a single layer. Cook undisturbed, until edges change colour, about one minute. Toss well. Cook, tossing occasionally, until no longer pink, about one minute.

Add fish sauce and toss well. Cook, tossing occasionally, until pork is cooked through, one to two minutes more.

Add coriander and toss well. Serve hot or warm.