There are sauces and sauces - endless selection and there are many more that i have not encountered with or have the opportunity to try cooking with them. Walk down the Sauces' aisle in any asian market and you will know what i mean.. I have not heard of Sha Cha sauce until my friend Belinda used it as a dipping sauce for her hot pot. She told me to add an egg yolk with the sauce and it was so delicious that i had to get a can. Not only is this versatile sauce good as a condiment, it can be a base for soups , as a seasoning for stir-fry dishes and as a rub for barbecued meats.
2 pieces pork tenderloin (about 12 ozs each)
4 heaped tbsp Sha Cha Sauce
1/2 lb french beans
Cilantro for garnishing
Slide the butcher’s twine underneath the tenderloin, and tie the folded thin end with a simple loop and surgeon’s knot.
Put in a preheated 425f oven for 10 minutes to finish the cooking.(10 minutes is only a guide, try not to overcook, since overcooking will cause the meat to dry out. It's a good idea to use a meat thermometer to test for doneness; cutting into the meat to test for color will cause too many good juices to run out. A range of 150° to 165° is usually recommended but i like to take it out at 140 - 150.. This should produce tenderloin that's juicy, tender, and safe. Rest for 5 - 10 minutes, remove the butcher's twine before slicing, )
For the french beans, remove the ends, wash and wipe dry.
Heat about 1/2 cup of oil in a skillet and when oil is hot, deep fry the french beans until crinkly and soft. Do not fry all the beans at once, fry by batches.
Put the fried french beans on a platter and top with sliced pork tenderloin. Garnish with cilantro.