Pork tenderloin with pineapple, lemon grass, blood oranges and shrimp
4 servings
30 minutes
This exotic Thai recipe combines juicy pork tenderloin, sweet pineapple, fragrant lemongrass, and spicy red oranges to create an amazing balance of flavors. The dish exudes warm citrus notes from the addition of freshly squeezed orange juice and gains richness from sesame oil and spices. Crispy tiger shrimp add elegance and sophistication, while green and red bell peppers bring a light freshness. Historically, Thai cuisine is known for its harmonious blend of sweet, sour, salty, and spicy flavors, and this recipe is a vivid example of that. Perfect for a festive dinner or gourmet tasting, this dish will delight both seafood lovers and connoisseurs of aromatic meat combinations.
1
Our task is not just to cook shrimp, but to infuse the oil with their aroma. This technique is widely known, used by both Filipino and French chefs, and is called shellfish oil.
2
Quickly fry for no more than a minute on each side. Remove the shrimp and set aside. Take out the garlic and discard it.
3
We place the sliced meat into heated oil flavored with garlic and shrimp. Brown on both sides, then add salt, finely chopped ginger, and crushed lemongrass. Continue frying, stirring frequently.
- Pork loin: 1 piece
- Sea salt: to taste
- Ginger: 20 g
- Lemon grass: 2 stems
4
We add sliced bell pepper and diced pineapple. Squeeze the juice of one orange into the wok. Add sugar, soy sauce, sesame oil, and spices. Cook everything until ready.
- Green bell pepper: 1 piece
- Red sweet pepper: 1 piece
- Pineapple: 0.5 piece
- Blood oranges: 3 pieces
- Sugar: 1 tablespoon
- Soy sauce: 1 tablespoon
- Sesame oil: 1 teaspoon
- Ground coriander: to taste
5
Cut the remaining two oranges into thin slices. Remove the lemongrass, add the orange slices and fried shrimp to the wok. Gently mix and remove from heat.
- Blood oranges: 3 pieces
- Lemon grass: 2 stems
- Tiger prawns: 4 pieces
6
In a deep pan or wok, heat the oil. Add crushed garlic cloves and fry until golden.
- Vegetable oil: 50 ml
- Garlic: 4 cloves
7
Immediately add the thawed and dried shrimp. Sprinkle with coarse sea salt.
- Tiger prawns: 4 pieces
- Sea salt: to taste