14
2007
Thai Marinated Pork Tenderloin
Tonight we made marinated pork tenderloin, with garnished rice on the side.
Total time: 1 hour
Active time: 20 minutes
Ingredients:
1 3/4 lbs pork tenderloins
1/4 cup white wine
1/4 cup soya sauce
1/4 teaspoon red pepper flakes
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
2 teaspoons Thai (fish) sauce
2 tablespoons lime juice (freshly squeezed, of course)
1 teaspoon brown sugar
2 teaspoons olive oil
1 red pepper
2 green onions
some cilantro
lime wedges
basmati rice
A closeup of some of my ingredients.
Put the wine, the soya sauce, the pepper flakes, ginger, garlic, fish sauce, lime juice and brown sugar into a large ziplock bag.
Then put the pork tenderloin in!
Zoe deals with the raw meat around here.
Squeeze out most of the air and put the bag into the fridge for 20-30 minutes, flipping it at 1/2 time. This is our fridge – note the <html> tags at the top.
Start the rice – anytime within the next 15 minutes of so (directions here). Dice up the red pepper, green pepper and chop up the cilantro. This will be used for garnishing the rice.
Fry up the pork in the sauce, in a large pan or a wok until it starts to brown a bit. Coin the pork and finish it off.
Garnish the rice with the red pepper, green onion and cilantro.
Sprinkle lime juice onto the rice. Serve the pork with the rice and lime wedges alongside. Another quick and fancy meal!
Guten Appetite!
- gav
Will you cook at my house over Christmas? That looks delicious.
MW
It was mighty tasty