Chinese people love pork. Every part can be used, from the tip of its ear to the trotters. Some people think that the extremities are the sweetest - pig feet, ears or snout souse, or pickled pig tail in oil down breadfruit or boiled with fresh corn on the cob. Old Chinese cooks love the liver and li (lung) or stomach in a nourishing rice soup. Pork belly for Trini Portuguese garlic pork, or roasted until the skin is crackly and crisp. And a pork leg ham, slow baked fresh or cured, provides a feast, and enough meat for sandwiches.
Pork tenderloins are as desirable as beef. Well-seasoned and quickly cooked, pork tenders lift your special meal to extraordinary. This version seasons the tenders overnight. They are quickly seared in a hot pan to seal the meat, then broiled to quickly cook right through. Thicker tenders require a little more broil time to cook right through.
Pork tenderloin, one whole will serve five persons generously
Soy sauce, half cup
Brown sugar, two to three tablespoons
Ginger, thumbsized, chopped finely
Ketchup (optional) two tablespoons
Garlic, two cloves, chopped
Olive oil, three to four tablespoons
Use a baggy to season tenderloin with soy sauce, sugar, ginger, ketchup and garlic overnight.
About half an hour before you expect to serve, heat oven to broil. Heat a heavy skillet (or frying pan) with olive oil. Don't let it smoke. Drain the tenderloin from the seasonings and sear in the oil, turning to get all sides. After browning the tenderloin on the stove top (about five to eight minutes). Put the meat on a shallow pan or tray and put under the oven broiler for 15 to 20 minutes, longer for a thicker piece of meat.
While the meat is broiling, add the seasonings to the skillet and cook gently for about five minutes to make a thick sauce. Stir and do not allow it to burn.
Remove the tenderloin from the heat onto your serving dish and slice into circles less than half inch thick. Pour on the sauce and serve immediately. Accompany with hot rice and Chinese stir-fried vegetables.
Use leftovers in sandwiches. Pork tenderloins have almost no fat.
Pork tenderloins are as desirable as beef. Well-seasoned and quickly cooked, pork tenders lift your special meal to extraordinary. This version seasons the tenders overnight. They are quickly seared in a hot pan to seal the meat, then broiled to quickly cook right through. Thicker tenders require a little more broil time to cook right through.
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| Broiled pork tender, sliced, is an elegant and easy meat dish |
Pork tenderloin, one whole will serve five persons generously
Soy sauce, half cup
Brown sugar, two to three tablespoons
Ginger, thumbsized, chopped finely
Ketchup (optional) two tablespoons
Garlic, two cloves, chopped
Olive oil, three to four tablespoons
Use a baggy to season tenderloin with soy sauce, sugar, ginger, ketchup and garlic overnight.
About half an hour before you expect to serve, heat oven to broil. Heat a heavy skillet (or frying pan) with olive oil. Don't let it smoke. Drain the tenderloin from the seasonings and sear in the oil, turning to get all sides. After browning the tenderloin on the stove top (about five to eight minutes). Put the meat on a shallow pan or tray and put under the oven broiler for 15 to 20 minutes, longer for a thicker piece of meat.
While the meat is broiling, add the seasonings to the skillet and cook gently for about five minutes to make a thick sauce. Stir and do not allow it to burn.
Remove the tenderloin from the heat onto your serving dish and slice into circles less than half inch thick. Pour on the sauce and serve immediately. Accompany with hot rice and Chinese stir-fried vegetables.
Use leftovers in sandwiches. Pork tenderloins have almost no fat.
looks delicious!!! I cook this dish too, I normally put also a pinch of 5 spice powder,...and I leave it to finish roasting in the pot. My famous pot roast!!! But the oven gives it a great colour!
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