Soy-Braised Pork Tenderloin With Star Anise & Cinnamon
"This recipe is from Inspired Edibles. The cooking time does not include the marinating time."
- Serving Size: 1 (269.1 g)
- Calories 259.3
- Total Fat - 7.3 g
- Saturated Fat - 2.2 g
- Cholesterol - 87.7 mg
- Sodium - 3157.4 mg
- Total Carbohydrate - 15.2 g
- Dietary Fiber - 0.9 g
- Sugars - 7.8 g
- Protein - 34.5 g
- Calcium - 52.9 mg
- Iron - 2.3 mg
- Vitamin C - 3.9 mg
- Thiamin - 0 mg
Step by Step Method
For the corn starch slurry: 1 heaping tablespoon corn starch and 4 tablespoons water
Whisk together 6 tablespoons soy sauce and 1 tablespoon honey in a shallow dish large enough to accommodate pork.
Marinade pork pieces in the soy mixture for at least 20 minutes (or overnight).
In a large skillet or wok, sauté garlic cloves in some olive oil over medium heat until the garlic takes on a golden color.
Add the two pieces of cinnamon and the star anise to the skillet and sauté together with garlic for another minute.
Add the marinated pork pieces to the skillet alongside the garlic, cinnamon and star anise, allowing them to brown slightly.
Meanwhile, in a small bowl, whisk together 2 tablespoons coarse sugar with remaining 4 tablespoons soy sauce.
Pour the whisked soy mixture into the skillet along with the water (1 cup) and allow the dish to simmer uncovered for about 1 hour (or more) until the pork has cooked through and the sauce has reduced and darkened somewhat.
Prepare the corn starch slurry by whisking together the corn starch (1 heaping tablespoon) and water (4 tablespoons).
Add the corn starch slurry to the skillet mixing well to incorporate into the soy mixture and allowing the sauce to boil gently just until the sauce has thickened (this should only take a minute or less).
Remove skillet from heat and plate the pork and garlic pieces over grain or vegetable of choice (leaving the cinnamon stick and anise behind) but not their amazing flavor!
No special items needed.