Pork Tenderloin Canton Recipe - Allrecipes.com
Pork Tenderloin Canton Recipe
  • READY IN 51 mins

Pork Tenderloin Canton

Recipe by  

"This is about the only way to serve 4 with one pork tenderloin. Cubed tenderloin rolled in beaten eggs and sprinkled with cornstarch is sauteed with shredded carrot and green pepper. Make some rice while waiting for the pork to dry, so this can be served immediately."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    6 mins

    51 mins


  1. Coat the cubes of pork in beaten egg, then roll them in cornstarch until well coated. Set in a single layer on waxed paper and let dry for 30 minutes in the refrigerator.
  2. In a medium bowl whisk together the sugar, vinegar, beef bouillon cube, and hot water until the bouillon cube is dissolved. Add the carrot and green pepper, and toss to coat.
  3. Heat the oil in a large skillet over medium-high heat. Add the pork cubes, and stir-fry until browned on all sides, about 3 minutes. Add the carrot mixture, and cook, stirring over medium heat for 3 minutes, or until meat is cooked through. Serve immediately over rice.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2004

I am not generally a fan of "sweet 'n sour", but this is really good! Cutting up the meat and dredging it takes some time, but it's worth it!

Most Helpful Critical Review
Feb 19, 2008

Pork had a nice texture from the dredging but hte overall flavor was not great. Wont be making again.


13 Ratings

May 18, 2007

My husband and I love this recipe! I make it at least two or three times a month, it's our favourite stir-fry meal. The really nice thing about it is that it lends itself well to all kinds of veggies. I've added snow peas, sliced mushrooms, sliced onions, and it always tastes great. A sprinkling of sliced green onions at the table adds a nice fresh touch, or toasted sesame seeds for a nutty flavour. I've served it over rice and udon noodles with equal success. EDIT: I forgot to mention that I always add some cornstarch to the marinade and pour it into the wok to heat for about a minute, it makes a nice sauce for the stir-fry.

Jun 18, 2012

Loved this! I used some broccoli slaw instead of green peppers and less oil. Came out great. Needed a bit more sauce but that was due to me using probably more veggies

Jun 17, 2010

Good recipe, tasted good. The coating didn't seem to really stick well to the pork. The stir fry sauce is really good though.

Aug 27, 2007

Almost tasteless

Dec 27, 2007

My family loves this recipe. I make it alot. We are not usually fans of the whole stir fry thing, but this is great!! I have even used chicken for this recipe. It is just as good!! LOVE IT!!

Sep 14, 2006

This recipe is deeelicious. I used pork already cut in strips for stir fry, and it was very good. Thanks.


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  • Calories
  • 353 kcal
  • 18%
  • Carbohydrates
  • 14.9 g
  • 5%
  • Cholesterol
  • 167 mg
  • 56%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 27.1 g
  • 54%
  • Sodium
  • 322 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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