- 1 large pork tenderloin or 2 small loins
- 1 large lime
- 3 – 4 leaves shadon beni, chopped
- 1 tbsp red pepper flakes
- Few dashes soy sauce
- 2 – 3 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 small onion, chopped
- 1 ½ cups fresh mushrooms, sliced
- 2 medium tomatoes, chopped
- 2 tbsp tomato paste
- 1/2 cup white wine
- ½ cup chicken stock or water
- 1 tsp all purpose seasoning
- 2 tbsp vegetable oil
- 1 oz butter
Trim any excess fat off the tenderloin. Rinse and cut into 1 – inch thick slices and place in bowl (approximately 6 slices depending on size of loin).
Add the juice of lime, shadon beni, red pepper flakes, soy sauce, Worcestershire sauce, salt and black pepper. Leave to marinate in refrigerator for at least 1 hour.
Heat oil and butter in a saucepan over medium heat.
Add the onion and stir for 2 minutes. Add the pork and let sear on both sides.
Add the mushrooms and tomatoes. Stir in the tomato paste.
Add the chicken stock, wine and the all purpose seasoning. Let the liquid reduce over medium heat for 10 – 15 minutes, stirring occasionally.
Taste and adjust seasoning with salt and pepper. Serve hot with rice or noodles.