Scallion Pork Tenderloin
by Shimizu Shark's Fin Kitchen
Favorite
Difficulty
Easy
Time
5m
Serving
2
It is the late autumn season to store winter onions. Most northerners, especially in North China, start to store them during this season. In the market on the street, carts of scallions are hawking, indicating that winter is coming.
I also bought two bunches of green onions during my break this weekend. I bought the bright green green onions and I had to pick them out. Remove the bad leaves and choose the thickness. Then divide them into 4-5 handfuls and divide the green onions leaves. Pull up a few bunches together and trap them into big bundles, and find a sunny place to settle the scallions.
Every time in this season, when looking at the fresh green onions, I always have to stir-fry the scallion and sautéed meat several times. The scallion sautéed meat is a classic home-cooked dish that has been circulated for many years. The scallions are peeled off and rinsed before they can be fried. Fried scallions must be matched with meat. The scallions will shrink when heated. A large plate of scallions will become invisible when they are cooked. Therefore, the fried scallions must be fried quickly. That’s why it’s called scallion fried pork. The meat with it should be the tenderest part. It is delicious when it is cooked quickly. So I use tenderloin to fry the scallions. After the fried tenderloin, the meat is tender and the scallions are fragrant and smooth. It is very delicious.
I also bought two bunches of green onions during my break this weekend. I bought the bright green green onions and I had to pick them out. Remove the bad leaves and choose the thickness. Then divide them into 4-5 handfuls and divide the green onions leaves. Pull up a few bunches together and trap them into big bundles, and find a sunny place to settle the scallions.
Every time in this season, when looking at the fresh green onions, I always have to stir-fry the scallion and sautéed meat several times. The scallion sautéed meat is a classic home-cooked dish that has been circulated for many years. The scallions are peeled off and rinsed before they can be fried. Fried scallions must be matched with meat. The scallions will shrink when heated. A large plate of scallions will become invisible when they are cooked. Therefore, the fried scallions must be fried quickly. That’s why it’s called scallion fried pork. The meat with it should be the tenderest part. It is delicious when it is cooked quickly. So I use tenderloin to fry the scallions. After the fried tenderloin, the meat is tender and the scallions are fragrant and smooth. It is very delicious.
