This recipe was an experiment which I have done many times until I found the right procedures. Though it seems like a lot of steps, the result is well worth it.
Marinade pork tenderloins overnight in:
1/4 soya
1/4 real orange juice
a little salt
1/2 canola oil
place on a perforated pan and drain well before grilling.
On a BBQ or char broiler: sear the meat until all sides are marked. This seals in the juices.
Next, coat the loins with the peanut sauce by dipping them and brushing with a pastry brush. You want a fairly thick glaze on each loin.
Bake at high temperature until the glaze caramelizes. I use a convection oven set to 425.
Lower the temperature to 325 and cook to desired temperature. (I like it medium to medium well - that way you don't overcook it and dry it out)
Serve sliced with your favorite rice and tender-crisp vegetables.
Peanut Sauce:
Saute:
1/2 onion
2 cloves garlic
Add a little water, heat to dissolve the peanut butter
1 c. smooth peanut butter
2 tbs rice vinegar
1 tbs crushed chilies (or sambal chili paste)
Add these ingredients and simmer for 20 min. (to work in the spice)
Add 3/4 c dark brown sugar
and thicken with a cornstarch slurry.
The chilies are used to balance the sugar - this is not a spicy recipe, though one may certainly add chilies to create a more Thai styled dish.
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