This is part of my cooking for a month series....
This was quite tasty and is definitely going on the keeper list. The great thing about pork tenderloin is it's a lean protein source. It's so versatile, there are limitless possibilities when it comes to preparing pork tenderloin. A trick I learned from AB is to remove the silver skin from the tenderloin. This clip shows how to do it.
Asian Pork and 5-spice Apples
Serves 8
2T black or balsamic vinegar
2T dry sherry
1T sesame oil
1T tamari
1T cracked black peppercorn
3T chopped fresh tarragon leaves
2 cloves garlic, minced
2lbs boneless pork loin, cut into strips
2T canola oil
3 Golden Delicious apples, cored, halved, and sliced
1t Chinese 5 spice powder
2T packed brown sugar
1/4C freshly squeezed orange juice
1T cornstarch
3T minced chives
4C cooked brown rice
In a large bowl, whisk together vinegar, sherry, sesame oil, tamari, pepper corns, tarragon, and garlic. Reserve 1/2C of the marinade and refrigerate. Add pork and toss to coat. Cover and refrigerate for 2-3 hours.
Heat oil in a wok over medium-high heat, add apples, and stir-fry for 2 minutes. Sprinkle with 5-spice powder, brown sugar, orange juice and continue to stir-fry for 2-3 minutes.
Remove pork from marinade, allowing excess to drip off. Add pork to the work and cook, stirring often, for 2-3 minutes or until pork is cooked through.
Whisk cornstarch into reserved marinade and stir into pork mixture until thickened. Remove from heat and stir in chives. Cool completely (if freezing).
To Freeze
Place pork mixture and rice in 2 separate gallon bags and freeze.
To reheat
Defrost rice and pork mixture overnight (I do 24 hours). Preheat oven to 350. Place rice in a baking dish and cover with pork mixture. Cover with foil and bake for 20-25 minutes or until heated through.
My notes
The math on this is off. The marinade doesn't make 1/2C of liquid so I'm not sure where they get that you can reserve a 1/2C of it. I used all the marinade, then pulled the pork out of the marinade and shook off the excess and used the left over for the sauce you make at the end. I also ended up marinating overnight due to unforseen laziness.
I did not freeze this so I cannot comment on how well it froze or reheated.
This was quite tasty and is definitely going on the keeper list. The great thing about pork tenderloin is it's a lean protein source. It's so versatile, there are limitless possibilities when it comes to preparing pork tenderloin. A trick I learned from AB is to remove the silver skin from the tenderloin. This clip shows how to do it.
Asian Pork and 5-spice Apples
Serves 8
2T black or balsamic vinegar
2T dry sherry
1T sesame oil
1T tamari
1T cracked black peppercorn
3T chopped fresh tarragon leaves
2 cloves garlic, minced
2lbs boneless pork loin, cut into strips
2T canola oil
3 Golden Delicious apples, cored, halved, and sliced
1t Chinese 5 spice powder
2T packed brown sugar
1/4C freshly squeezed orange juice
1T cornstarch
3T minced chives
4C cooked brown rice
In a large bowl, whisk together vinegar, sherry, sesame oil, tamari, pepper corns, tarragon, and garlic. Reserve 1/2C of the marinade and refrigerate. Add pork and toss to coat. Cover and refrigerate for 2-3 hours.
Heat oil in a wok over medium-high heat, add apples, and stir-fry for 2 minutes. Sprinkle with 5-spice powder, brown sugar, orange juice and continue to stir-fry for 2-3 minutes.
Remove pork from marinade, allowing excess to drip off. Add pork to the work and cook, stirring often, for 2-3 minutes or until pork is cooked through.
Whisk cornstarch into reserved marinade and stir into pork mixture until thickened. Remove from heat and stir in chives. Cool completely (if freezing).
To Freeze
Place pork mixture and rice in 2 separate gallon bags and freeze.
To reheat
Defrost rice and pork mixture overnight (I do 24 hours). Preheat oven to 350. Place rice in a baking dish and cover with pork mixture. Cover with foil and bake for 20-25 minutes or until heated through.
My notes
The math on this is off. The marinade doesn't make 1/2C of liquid so I'm not sure where they get that you can reserve a 1/2C of it. I used all the marinade, then pulled the pork out of the marinade and shook off the excess and used the left over for the sauce you make at the end. I also ended up marinating overnight due to unforseen laziness.
I did not freeze this so I cannot comment on how well it froze or reheated.
Two things that are awesome about this blog: 1. The recipes on here look wonderful and 2. When your page opens up in a new tab, it says "wake up and smell the butt...". This gave me a well needed laugh, as I have a very immature sense of humor (along with a love for cooking, so I'll be checkin' back here periodically).
ReplyDeleteHey thanks for checking my site out. Bwa ha ha I never noticed 'wake up and smell the butt' too funny.
ReplyDelete