crispy pork tenderloin bites, 3 ways.

Crunchy on the outside, juicy in the middle and high in protein. We make one batch of crispy pork tenderloin bites and turn it into three easy dinners: tacos, a macro-friendly rice bowl and loaded chips.

Dietary: Dairy Free, Gluten Free with tamari
Prep Time: 10 minutes, plus 20 minutes marinating
Cook Time: 10-15 minutes
Serves: 3-4

Pork Ingredients:
1 Scottsdale Pork boneless tenderloin, cut into bite-sized cubes
2 tablespoons soy sauce or tamari

Crispy Coating:
1 cup cornflour
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Pinch of sea salt and black pepper

To Cook:
Neutral oil, for shallow frying

Method:
Toss the pork with the soy sauce and set aside for 20 minutes to marinate.
Combine the cornflour, smoked paprika, garlic powder, cayenne, salt and pepper in a bowl.
Coat the pork pieces well, shaking off any excess.
Heat a shallow layer of oil in a frying pan over medium-high heat.
Cook the pork in batches for about 5 minutes, turning occasionally, until golden, crispy and cooked through.
Drain on paper towel and serve straight away, one of the three ways below.

Way 1: Crispy Pork Tacos:
Warm soft tortillas and fill with shredded red cabbage, grated carrot and the crispy pork.
Finish with coriander, a squeeze of lime and a drizzle of sriracha mayo.

Way 2: Macro-Friendly Rice Bowl:
Spoon steamed rice into bowls and add a crunchy slaw of cabbage and carrot.
Top with the crispy pork, a drizzle of sweet chilli or soy, sesame seeds and coriander.

Way 3: Loaded Chips:
Bake or air fry potato wedges or chips until golden.
Pile onto a platter, top with the crispy pork, a drizzle of sweet chilli or hot honey and sliced spring onion.

Storage:
Cooked pork bites keep in the fridge for up to 3 days. Reheat in the air fryer or oven to re-crisp.

Tips:
Don't overcrowd the pan so the coating stays crispy.
Make one batch and serve it three ways across the week.

Recipe developed for Scottsdale Pork.