Pork Tenderloin with Mushrooms

Pork Tenderloin with Mushrooms
Pork Tenderloin with Mushrooms. I would like to share a simple Pinoy version of cooking stirfry with fresh mushrooms. My point is to try to educate our readers that fresh mushrooms are also available in Manila. They are reasonably priced, and they are available in most supermarkets in Metro Manila. The only reasons in my opinion that fresh mushrooms are not priced at affordable level to mainstream Pinoy because, most Pinoy will shy away in buying them as a results the supply is very limited that dependent to the needs of small part of Pinoy households. Mushrooms are not popular or common ingredient to a typical Pinoy dish.

Pork Tenderloin with Mushrooms Stirfry

Personally I love all kinds of mushrooms, in fact there are significant numbers of dishes and recipes that I have made with mushroom as one of the main ingredients, Click  the followimg Pinoy Mushrooms Recipe to check them out.


Pork and Mushrooms Stirfry

Pork Tenderloin with Mushrooms is one dish I made to make a point that fresh mushroom can be enjoyed also by every Pinoy at our home and not only on Chinese restaurants.

Here is the recipe of my Pork Tenderloin with Mushrooms, must try

Ingredients:

Pinoy Mushroom


1 large pork tenderloin, thinly sliced into strips
150 grams fresh oyster mushrooms, cut to pieces.
150 grams fresh button mushrooms, sliced
150 grams fresh shitake mushrooms, sliced
1 medium sized red bell pepper, deseeded, cut into strips
2-3 stalks leaks, trimmed, sliced diagonally
1 medium sized onion, peeled, chopped
2-3 cloves garlic, peeled, crushed, chopped
2-3 thumb size ginger, skinned, cut into thin strips
1 tbsp. crushed peppercorns
1/2 cup oyster sauce
1/3 cup soy sauce
1/2 cup corn starch
salt and pepper
cooking oil

Cooking procedure:

Pork Tenderloin with Mushrooms - Cooking Procedure

Place the sliced tenderloin in a large bowl, add in a few dash of soy sauce and pepper and half of the cornstarch, toss to  coat the pork tenderloin with the soy sauce, pepper and cornstarch, keep aside and let marinate for 10 to 15 minutes. Using a large wok strifry the garlic, ginger and onion until fragrant. Add in the pork tenderloin and crushed peppercorns, continue to stirfry for 3 to 5 minutes, then add in the mushrooms and continue to strifry for 3 to 5 minutes. Add in about 1 to 1 1/2 cups of water and let cook for about 10 to 15 minutes until most of the liquid has evaporated. Add in the oyster sauce and the remaining cornstarch diluted in 1/4 cup of water, stir cook for about a minute. Correct saltiness if required. Now add in the bell pepper and leaks and stir cook for another 1 to 2 minutes. Serve with hot rice.

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