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Glaze pork tenderloin with Cajeta, a Mexican caramel sauce, that’s made savory with the addition of fish sauce. The result is a stir-fry with a world of sweet and savory flavors.
1 cup goat milk
1/4 cup Thai Kitchen® Premium Fish Sauce
1 tablespoon finely chopped garlic
2 teaspoons McCormick® Anise Seed , crushed
3/4 teaspoon McCormick® Black Pepper, Ground
1/4 teaspoon McCormick® Gourmet Collection Chinese Five Spice
1/2 cup sugar
1/4 cup water
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 1/2 pounds pork tenderloin, cut into 1/4-inch slices
3 cups cooked Thai Kitchen® Jasmine Rice
Mix goat milk, fish sauce, garlic, anise seed, pepper and Chinese five spice in medium bowl. Set aside. Place sugar and water in medium saucepan. Bring to boil on medium heat. Cook 10 to 12 minutes or until golden brown. Carefully whisk in goat milk mixture. Whisk until sugar is dissolved and mixture is well blended. Set aside.
Heat 2 tablespoons of the oil in large skillet on medium-high heat. Add pork in batches; cook until browned on both sides. Remove pork from skillet. Add remaining 1 tablespoon oil to skillet, if needed. Add onion; cook and stir 5 minutes or until browned.
Stir in caramel sauce; cook and stir 5 minutes on medium heat. Return pork to skillet; cook 5 minutes or until heated through. Serve pork over cooked rice.
(Amount per serving)