Pork Bistik – Tenderloin with Calamansi- Citrus Sauce

No matter what happens during the day, dinner is still on us, women. And this Pork Bistik- Pork Tenderloin with Calamansi is a Filipino classic you can cook quickly.

Today is International Women’s Day. It is a day that celebrates women’s contributions to the world – whether social, economic, and political or any significant way. The origins of this day go back to 1909.There is much celebration going on around the world. And there are also huge women’s protest marches around America today as a show of strength and power.

But no matter what happens – whether we’re marching in the streets, driving the kids to school, busy at work – we still need to go home and make dinner for the family.I am not complaining. I have learned to take things in stride and be grateful.  And I call on all my fellow women today to be grateful as well. I am grateful I am a woman today with rights, choices and opportunities. I am grateful I have the energy, the strength and the well-being to do what I do to care and nurture my family.

We are women. We are strong. We are empowered. We do not back down from life’s challenges. We love our lives. We love being women.

So, if today you are overwhelmed with so much to do, here’s an easy, fuss-free recipe for dinner. Pork Bistik is my take on the original Filipino Bistik which is made with beef. I used pork shoulder slices. The tender, juicy pork slices were marinated and cooked in calamansi (lemon is a good substitute) and flavored with robust onion slices. The combined aroma of citrus and soy sauce coming from the skillet reminded me to cook a big, bowl of boiled rice to serve with the dish.

This is the kind of meal that is sheer comfort food. My boys devour this and leave nothing on their plates. I always know this will happen when I serve this dish. Mothers know. Call it a woman’s instinct.

Print Recipe

Pork Bistik - Tenderloin with Calamansi-Citrus Sauce

Pork Bistik is another version of the classic Filipino Beef Bistik. This recipe can use pork shoulder or pork tenderloin slices. The combined flavors of citrusy calamansi, the Filipino lime and soy sauce paired well with the pan-seared onion ring slices that garnished the dish. If calamansi is not available, lemons are a good substitute. This is an Asian in America recipe. Serves 2 to 4.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian, Filipino

Keyword: Filipino Pork Steak Calamansi Citrus

Servings: 4 people

Calories: 24kcal

Ingredients

• 1 pound pork shoulder or pork tenderloin sliced thin
• 2 Tablespoons calamansi juice for marinade (or lemon juice)
• 2 teaspoons vegetable oil
• 2 whole large onions sliced in rings
• 2 cloves garlic minced
• 1/4 cup fresh calamansi juice or lemon juice
• 1/8 cup soy sauce
• 1 cup organic beef or chicken broth
• 1 teaspoon salt
• 1 teaspoon ground black pepper powder

Instructions

• Pound the pork slices with a meat mallet or the back of a large knife. This will soften the slices when cooked.

  Marinate the pork with two tablespoons of calamansi juice (or lemon). Put marinated pork in a resealable plastic bag and refrigerate for at least one hour or more.
• In a large skillet, about 12 inches in diameter, over medium high heat, add the vegetable oil.
• When oil is hot enough after 1 to 2 minutes, add onion rings. Stir around for 2 to 3 minutes in the skillet till onions are transparent. Remove the onions from the skillet and set aside for later.
• Using the same skillet and vegetable oil, add the garlic. Saute for 1 to 2 minutes till garlic is brown.
• Add the pork slices. Pan sear the pork on each side for 5 to 6 minutes till cooked completely.
• In a small bowl, combine the calamansi juice, soy sauce and organic broth. Pour this liquids into the skillet while the pork is simmering. Season with salt and black pepper powder.
• Continue cooking for 5 to 6 minutes till sauce boils and the pork is completely cooked. Return the onion rings on top of the pork slices for garnish. Serve with boiled rice.
• Cook's Comments: The citrus ingredient defines the flavor of this dish. Calamansi, the Filipino lime is available from Asian markets as a fresh fruit or in frozen concentrate. Bottled or packaged calamansi juice is also available from online sources. If more convenient, use lemon juice as a substitute.
• Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and  recipe content I wrote, on your website, films or videos  without my permission. If you want to republish this recipe or content on another website, video or news article, please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]

Nutrition

Serving: 1g | Calories: 24kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 987mg | Potassium: 15mg | Sugar: 1g | Vitamin C: 0.5mg | Calcium: 3mg | Iron: 0.2mg

Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]