Tuesday, August 24, 2010

Pork Tenderloin in Sha Cha Sauce

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


Trim pork of any visible fat and membrane/silver skin.

Cut off 12 inches or so of butcher’s twine, and put the thin end of the tenderloin in front of you.

Fold the thin end back on itself so that the entire length of the tenderloin is uniformly thick.

Slide the butcher’s twine underneath the tenderloin, and tie the folded thin end with a simple loop and surgeon’s knot.

Cut off the excess string with kitchen shears, and you're ready

Rub on the Sha Cha Sauce on to the pork tenderloin and let it marinate for at least 1 hour in the fridge.

Heat a 12 inch skillet with 2 tbsp oil and brown the pork tenderloins on all sides.

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.




Nathan said...

I love to stirfry string beans or green beans with onion, sliced chili peppers, garlic and sha cha sauce :)so good :D I use bulls head brand and buy a version of it that is super spicy.

The Bakerwoman said...

Looks yummy Aunty Lily....

BTW, have you tried braised wild boar meat? Its awesome with the chilli dip (vinegar, ginger, lengkwas, garlic)...I heard in Malaysia, they cook Wild Boar curry too!

lilyng said...

the bakerwoman

when i was in malaysia i did cook wild boar curry and they were pretty good especially now that the wild boar is not so fatty.

Mary said...

Lily, this looks like a wonderful dish. I really like pork tenderloin and love to have new recipes for preparing it. I hope you are having a great day. Blessings...Mary

oak dining room table said...

I am so excited with this one! I can't wait to try this one. Perfect for the holidays!

Anonymous said...

This looks great, but I have a question about the sauce. The picture you have posted has your ID logo across the bottom (don't know why since it's not a proprietary photo) which cuts off what is printed on the can. I ask this because if the supplies I can purchase are not exactly the same, I would like to know what I'm asking for (and bring in a copy of the photo). If I ask for sha cha sauce, it doesn't mean anyone in the store will know what I want - our stores with asian supplies are run by different nationalities and don't always know the ethnic product names.
Also, since the ingredients are probably not in english, can anyone tell me whether this is gluten free?

lilyng said...


the word is Barbecue Sauce. There are 2 brands, one with this flower logo and another with a chef. The chef one is very much cheaper.

i don't know if it is gluten free, you would have to check the ingredients.

Related Posts Plugin for WordPress, Blogger...