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Chinese Pork Tenderloin
2021-11-08
https://www.metro.ca/userfiles/image/recipes/filet-porc-style-chinois-11760.jpg
PT35M
PT25M
PT1H00M
In a small bowl, mix the ginger, garlic cloves, chili pepper, star anise, brown sugar, rice wine vinegar, oyster sauce, and Chinese five spice together.Place the pork tenderloin in a large resealable plastic bag and pour the marinade in.Marinate in the refrigerator for at least 1 hour before cooking.Preheat oven to 425°F. Prepare a baking pan (either non-stick or oiled).Heat a cast iron pan at medium high heat and add a 1/2 tbsp oil. Take the pork tenderloin out of the bag, while letting the excess marinade drip back into the bag. Season all around the pork tenderloin with salt to taste.Place the pork into the pan to sear until brown (about 2-4 mins). After 2-4 min flip the tenderloin to sear the other side until brown for another 2-4 mins.Now transfer the tenderloin onto the prepared baking pan and bake in the oven for about 15-20 min, or if you have a meat thermometer, until the internal temperature reaches 145°F.While the pork cooks in the oven, pour the remaining marinade into a small saucepan and simmer for about a minute, then salt to taste to make sauce.Once you remove the pork from the oven, allow it to rest for about 10 mins before cutting into medallions. The pork should be juicy, pink, and tender.Serve with sauce poured over the pork medallions.Notes:This dish goes well with jasmine rice or roasted potatoes.It is also nicely complimented with sauteed vegetables or roasted vegetables like bok choy, Chinese broccoli, or eggplant.Source: From Eric in Ottawa
2
Metro
3
7
5
1
2 lbs pork tenderloin
1 1/2 Tbsp. sliced ginger
5 garlic cloves, crushed
1/2 thinly sliced chili pepper (or more to taste)
4 whole star anise
1/2 cup brown sugar (lightly packed)
3/4 cup rice wine vinegar
1/2 cup oyster sauce
1 teaspoons chinese five spice
Chinese Pork Tenderloin
2
Main course
0:35
Preparation
0:25
COOKING
1:00
TOTAL TIME
Ingredients
-
2 lbs
pork tenderloin
-
1 1/2 Tbsp.
sliced ginger
-
5
garlic cloves, crushed
-
1/2
thinly sliced chili pepper (or more to taste)
-
4
whole star anise
-
1/2 cup
brown sugar (lightly packed)
-
3/4 cup
rice wine vinegar
-
1/2 cup
oyster sauce
-
1 teaspoons
chinese five spice
Preparation
In a small bowl, mix the ginger, garlic cloves, chili pepper, star anise, brown sugar, rice wine vinegar, oyster sauce, and Chinese five spice together.
Place the pork tenderloin in a large resealable plastic bag and pour the marinade in.
Marinate in the refrigerator for at least 1 hour before cooking.
Preheat oven to 425°F. Prepare a baking pan (either non-stick or oiled).
Heat a cast iron pan at medium high heat and add a 1/2 tbsp oil. Take the pork tenderloin out of the bag, while letting the excess marinade drip back into the bag. Season all around the pork tenderloin with salt to taste.
Place the pork into the pan to sear until brown (about 2-4 mins). After 2-4 min flip the tenderloin to sear the other side until brown for another 2-4 mins.
Now transfer the tenderloin onto the prepared baking pan and bake in the oven for about 15-20 min, or if you have a meat thermometer, until the internal temperature reaches 145°F.
While the pork cooks in the oven, pour the remaining marinade into a small saucepan and simmer for about a minute, then salt to taste to make sauce.
Once you remove the pork from the oven, allow it to rest for about 10 mins before cutting into medallions. The pork should be juicy, pink, and tender.
Serve with sauce poured over the pork medallions.
Notes:
This dish goes well with jasmine rice or roasted potatoes.
It is also nicely complimented with sauteed vegetables or roasted vegetables like bok choy, Chinese broccoli, or eggplant.
Source: From Eric in Ottawa
Source :
Metro
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