Pork Tenderloin Canton

Pork Tenderloin Canton


"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."

Ingredients 51 m {{adjustedServings}} servings 353 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

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  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.
Tips & Tricks
Low-Cal Pork Tenderloin Dinner

You'll feel like you're splurging on this decadent, 600-calorie meal.

Roasted Pork Tenderloin with Fresh Plum Sauce

Pork tenderloin roasted with firm fresh plums and caramelized onions.

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Reviews 12

  1. 13 Ratings


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!


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.


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