Why did my pork turn out tough?

Pork can turn out tough if it’s sliced too thick or cooked too long. Pork tenderloin should be sliced into 1-inch pieces and cooked quickly in a hot skillet. If you use Pork loin, it needs thinner slices, slightly lower heat, and should be tested at 140°F, then rested to reach 145°F.

Why is my sauce too thick or too thin?

Sauce thickness depends on how long it simmers. If it gets too thick, add a splash of broth or water. If it’s too thin, let it simmer uncovered for a few more minutes.

How spicy is this dish?

I would say it has a medium spice level. You can reduce the heat by using less chili crisp or leaving it out. Crushed red pepper or a small amount of Sriracha also work. Start with a lesser amount and taste the sauce. You can always add more if you want.

Thai Basil Pork ⋆ Deb's Daily Dish

Name: Thai Basil Pork
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian/American
Ingredients: 2 pounds pork tenderloin, silver skin removed and cut into 1-inch slices; 2 tablespoons vegetable or canola oil; ½ teaspoon salt; ½ teaspoon black pepper; 2 teaspoons garlic paste or powder; 2 tablespoons chili crisp; 2 tablespoons oyster sauce; 3 tablespoons granulated sugar; ½ cup low sodium soy sauce; 1 cup low sodium beef broth; 4 scallions, chopped (reserve 1 tablespoon for garnish); 1 cup lightly packed Thai basil or sweet basil, chopped; 1 bag stir-fry vegetables, optional

Description

Thai Basil Pork is a quick stovetop dinner made with tender slices of pork tenderloin, chili crisp, basil, and stir-fry vegetables. This stir fry is ready to serve in about 30 minutes.

Ingredients

2 pounds pork tenderloin, silver skin removed and cut into 1-inch slices
2 tablespoons vegetable or canola oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons garlic paste or powder
2 tablespoons chili crisp
2 tablespoons oyster sauce
3 tablespoons granulated sugar
1/2 cup low sodium soy sauce
1 cup low sodium beef broth
4 scallions, chopped (reserve 1 tablespoon for garnish)
1 cup lightly packed Thai basil or sweet basil, chopped
1 bag stir-fry vegetables, optional

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Instructions

1.Add soy sauce, broth, oyster sauce, sugar, chili crisp, and garlic to a large measuring cup and stir well. Taste and adjust if needed.

2.Pat pork dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat. Brown pork for 2–3 minutes per side and remove from pan.
3.Add most of the scallions to the skillet and sauté for 1 minute. Pour in the sauce and scrape the bottom of the pan.
4.Return pork to the skillet and simmer over low-medium heat for 5 minutes. Test tenderloin slices to be sure they reach 145°F. If using pork loin, test at 140°F and rest to 145°F.
5.Add stir-fry vegetables during the last 3 minutes if using. Stir in basil just before serving and garnish with reserved scallions.

Notes

*Taste the sauce before adding to the skillet. Adjust sugar or chili crisp as desired.

*Add more broth to thin the sauce. Or you can double the ingredients, add 2 teaspoons of cornstarch and simmer to thicken.

*Refrigerate leftovers for up to 3 days. Reheat in a skillet on low heat until hot. Add some broth or water to loosen the sauce. Freeze in an airtight container for 3 months. Defrost overnight in the refrigerator overnight and reheat as above. The vegetable will be much softer but still delicious.

Nutrition

Serving Size: 1
Calories: 304
Sugar: 9.7g
Sodium: 1178.4mg
Fat: 8.6g
Carbohydrates: 20g
Fiber: 4g
Protein: 36.1g
Cholesterol: 98.2mg