Tender Pork Tenderloin and Mugwort Stem Stir-fry
Perfect Side Dish for Kids! Pork Tenderloin and Mugwort Stem Stir-fry Recipe
We’ve stir-fried chewy mugwort stems with tender pork tenderloin for a dish packed with flavor. The slightly bitter taste of the mugwort is balanced by the savory richness of the pork, creating a healthy side dish that everyone from children to adults can enjoy. It’s perfect as a meal accompaniment or even as a snack!
Main Ingredients- 300g Pork Tenderloin (for braising is good)
- 300g Boiled Mugwort Stems (prepped)
- A little Green Onion (thinly sliced)
For Boiling the Pork- 3 Bay Leaves
- 3 Tbsp Soju or Cooking Wine
- Water (enough to cover the pork)
- 3 Bay Leaves
- 3 Tbsp Soju or Cooking Wine
- Water (enough to cover the pork)
Cooking Instructions
Step 1
Gently pat dry the fresh pork tenderloin with paper towels and cut it into bite-sized pieces (about 3cm long). Soaking the pork to remove blood is crucial for a clean flavor without gaminess. Soak the cut pork in cold water for 20-30 minutes to drain the blood, then drain it in a sieve.
Step 2
Place the blood-drained pork tenderloin in a pot. Add enough water to just cover the meat. Add 3 bay leaves, known for removing odors, and 3 Tbsp of soju or cooking wine. Bring to a rolling boil over high heat and simmer for 10-15 minutes. This process effectively removes pork odors and tenderizes the meat.
Step 3
While the pork is boiling, add 1 Tbsp of soy sauce for soup to lightly season the pork. Pre-seasoning during boiling allows the flavor to penetrate the meat, resulting in a richer taste.
Step 4
Once the pork tenderloin is fully cooked, remove it from the pot and rinse briefly under cold water. Letting it cool down after rinsing helps maintain its shape when tearing or slicing.
Step 5
After it has cooled sufficiently, tear the boiled pork tenderloin into bite-sized pieces by hand. Tearing along the grain will result in a more tender texture.
Step 6
Wash and thinly slice the green onion. Prepare the minced garlic as well. Having all ingredients prepped beforehand makes the cooking process much smoother.
Step 7
Heat 2 Tbsp of olive oil in a pan over medium-low heat. Add the sliced green onion and 1 tsp of minced garlic. Stir-fry for about 30-40 seconds until fragrant, being careful not to burn the garlic. The aroma from the garlic and onion will greatly enhance the dish’s flavor.
Step 8
Add the prepared boiled mugwort stems and torn pork tenderloin to the pan with the fragrant garlic and onion. Since the mugwort stems are already boiled, stir-fry quickly over high heat to prevent them from becoming mushy and to retain their crispness.
Step 9
Now, add 1 Tbsp of soy sauce for soup and 1 Tbsp of oligosaccharide. Stir-fry rapidly for about 3 minutes, adjusting the heat to prevent sticking. It’s important to stir-fry quickly so the seasoning evenly coats the ingredients.
Step 10
Finally, drizzle in a little sesame oil and sprinkle with 1 Tbsp of toasted sesame seeds to finish. The Pork Tenderloin and Mugwort Stem Stir-fry is complete! Mugwort stems are rich in dietary fiber but low in protein, so pairing them with lean, protein-rich pork tenderloin creates a well-balanced and nutritious meal. It’s an excellent side dish that even children will enjoy without hesitation!
