Okay, I should have taken pictures
Nov. 10th, 2006 10:05 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
walton_eatsBut I didn't.
I'm working on cooking for two. Tonight I managed to cook for four instead of for six. Had a couple of small pork tenderloins. Measurements are approximate.
Marinade:
2 tsp grated fresh ginger
2 cloves garlic, minced or crushed
1 tbsp hot garlic sauce or hot chile paste
1/4 cup soy sauce
1/4 cup dry sherry
1/4 cup mirin
dash or two sesame oil
1/4 cup vegetable oil
3-4 tbsp brown sugar
With a sharp knife, trim the silver skin from the tenderloins. Place them in a ziplock bag. Combine marinade ingredients and mix well. Pour into bag with tenderloins and marinate up to 12 hours.
Preheat oven to 375F. Drain tenderloins, retaining the marinade. Roast tenderloins 30-40 minutes, until temperature reaches 150F. Cover with foil and let stand for 10-15 minutes.
In the meantime, boil marinade until it's a syrupy sauce.
Slice tenderloin and drizzle with the marinade sauce.
I served this with steamed brown basmati rice and carrots stir-fried with onions, broccoli and garlic finished with a bit of sherry and soy sauce.
Just a nice amount of heat, but not so much to overwhelm the flavor of the pork.
I've chopped up the leftover pork and mixed it with the leftover veggies and rice. It'll make a nice lunch for us tomorrow.
I'm working on cooking for two. Tonight I managed to cook for four instead of for six. Had a couple of small pork tenderloins. Measurements are approximate.
Marinade:
2 tsp grated fresh ginger
2 cloves garlic, minced or crushed
1 tbsp hot garlic sauce or hot chile paste
1/4 cup soy sauce
1/4 cup dry sherry
1/4 cup mirin
dash or two sesame oil
1/4 cup vegetable oil
3-4 tbsp brown sugar
With a sharp knife, trim the silver skin from the tenderloins. Place them in a ziplock bag. Combine marinade ingredients and mix well. Pour into bag with tenderloins and marinate up to 12 hours.
Preheat oven to 375F. Drain tenderloins, retaining the marinade. Roast tenderloins 30-40 minutes, until temperature reaches 150F. Cover with foil and let stand for 10-15 minutes.
In the meantime, boil marinade until it's a syrupy sauce.
Slice tenderloin and drizzle with the marinade sauce.
I served this with steamed brown basmati rice and carrots stir-fried with onions, broccoli and garlic finished with a bit of sherry and soy sauce.
Just a nice amount of heat, but not so much to overwhelm the flavor of the pork.
I've chopped up the leftover pork and mixed it with the leftover veggies and rice. It'll make a nice lunch for us tomorrow.
