Asian Style Pork Tenderloin.

Asian Style Pork Tenderloin.
 
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This recipe was uploaded
by megaden

 
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Ingredients

Ingredients
Method
 
  • Pork tenderloin 1 kg (2 pieces ~ 500 g)
  • 2 carrots.
  • 2 green radish.
  • 1 sweet pepper
  • 1 white onion
  • 1 fresh Chile
  • 1 fresh ginger (100 g)
  • 1 head of garlic
  • Dry Shiitake Mushrooms 100 g
  • Cornmeal (polenta) 3 TBL.SP
  • 300 g rice noodles. (1 Pack)
  • 1 Lemon
  • Spices (salt, black pepper)
  • Soy sauce 100 g
  • Olive oil.
First dunk dry shiitake in hot water for 3 hours. Pork Mignons wrap foil and send in your fridge for 30 minutes. Then slice tenderloin petals on 5 mm thick.

Prepare the marinade: 100 g of soy sauce,100 g warm water, pepper, 50 g grated ginger, lemon juice ½, 3 TBL.SP polenta. Put meat to marinade, mix thoroughly and leave for one hour.

Chop all vegetables (carrot, pepper, ginger, radish) 3 mm thick large blocks and the onion by semirings, crumble up garlic.

Starting to cook.

Preheat pan, add some olive oil and fry the meat on all sides, about 5 minutes constantly shaking (no longer). Then shift the meats in a deep bowl ore pot, add chopped fresh Chile, mix well and cover or foil.

Add 200g boiled water to the pan after meat and put vegetables, carrots, radish and pepper, after 10 minutes, ginger, mushrooms, yet from minutes 5-7 onion and garlic. Simmer, stirring occasionally adding water, instead of salt, add soy sauce to taste. Don't need much solt for contrast with meat. Boil rice noodles according to package instructions, washed with water and leave in colander.

Collect food.
Put noodles on a plate, on top put stewed vegetables and sauce, then pieces of meat. Decorate the dish by the chinese cabbage or lettuce.

Asian Style Pork Tenderloin.

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alt

This recipe was uploaded by megaden

 
 

Method


First dunk dry shiitake in hot water for 3 hours. Pork Mignons wrap foil and send in your fridge for 30 minutes. Then slice tenderloin petals on 5 mm thick.

Prepare the marinade: 100 g of soy sauce,100 g warm water, pepper, 50 g grated ginger, lemon juice ½, 3 TBL.SP polenta. Put meat to marinade, mix thoroughly and leave for one hour.

Chop all vegetables (carrot, pepper, ginger, radish) 3 mm thick large blocks and the onion by semirings, crumble up garlic.

Starting to cook.

Preheat pan, add some olive oil and fry the meat on all sides, about 5 minutes constantly shaking (no longer). Then shift the meats in a deep bowl ore pot, add chopped fresh Chile, mix well and cover or foil.

Add 200g boiled water to the pan after meat and put vegetables, carrots, radish and pepper, after 10 minutes, ginger, mushrooms, yet from minutes 5-7 onion and garlic. Simmer, stirring occasionally adding water, instead of salt, add soy sauce to taste. Don't need much solt for contrast with meat. Boil rice noodles according to package instructions, washed with water and leave in colander.

Collect food.
Put noodles on a plate, on top put stewed vegetables and sauce, then pieces of meat. Decorate the dish by the chinese cabbage or lettuce.

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