Kylles
26-02-2007, 01:37 AM
I found this recipe in a Swedish mag this week and we had it for dinner this week, it was fab. The translation looks ok :fingerscrossed:
Pork tenderloin with lime and Asian sauce
600 grams pork tenderloin, with silver skin removed
Marinade:
1/2 tablespoon honey
1/2 tablespoon fish sauce or oyster sauce
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 shallots
2 garlic cloves
1 red chili pepper seeded or 1 teaspoon sambal oelek
1/2 bunch of fresh coriander
3 tablespoons neutral cooking oil (not olive oil)
Sauce
1 lime: first grate the peel for lime zest, then squeeze the juice
(sometimes limes are very dry and hard: you might have to use two or three)
2 cm or 3 inch bit of fresh ginger, peeled and grated with the finest grate
2 garlic cloves, finelly chopped or pressed
2 tablespoons raw sugar or dark brown muscovado sugar
1 red chili pepper seeded or 1 teaspoon sambal oelek
2 tablespoons fish sauce or oyster sauce
Preparation:
Slice the pork tenderloin into 2 centimetre slices
Mix all the marinade ingredients together. Marinate the pork slices in the marinade for at least 1 hour in the fridge.
After the hour, remove the meat from the marinade, and save the marinade.
Heat wok or pan to high heat, add 2 tablespoons oil and saute the garlic for the sauce. Add the meat and fry until well cooked, about 5 to 7 minutes. Add the remaining liquid from the marinade and all the rest of the sauce ingredients and simmer for about 4 minutes.
Chop the rest of the coriander and sprinkle it over the dish just before serving with rice or Asian noodles.
Pork tenderloin with lime and Asian sauce
600 grams pork tenderloin, with silver skin removed
Marinade:
1/2 tablespoon honey
1/2 tablespoon fish sauce or oyster sauce
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 shallots
2 garlic cloves
1 red chili pepper seeded or 1 teaspoon sambal oelek
1/2 bunch of fresh coriander
3 tablespoons neutral cooking oil (not olive oil)
Sauce
1 lime: first grate the peel for lime zest, then squeeze the juice
(sometimes limes are very dry and hard: you might have to use two or three)
2 cm or 3 inch bit of fresh ginger, peeled and grated with the finest grate
2 garlic cloves, finelly chopped or pressed
2 tablespoons raw sugar or dark brown muscovado sugar
1 red chili pepper seeded or 1 teaspoon sambal oelek
2 tablespoons fish sauce or oyster sauce
Preparation:
Slice the pork tenderloin into 2 centimetre slices
Mix all the marinade ingredients together. Marinate the pork slices in the marinade for at least 1 hour in the fridge.
After the hour, remove the meat from the marinade, and save the marinade.
Heat wok or pan to high heat, add 2 tablespoons oil and saute the garlic for the sauce. Add the meat and fry until well cooked, about 5 to 7 minutes. Add the remaining liquid from the marinade and all the rest of the sauce ingredients and simmer for about 4 minutes.
Chop the rest of the coriander and sprinkle it over the dish just before serving with rice or Asian noodles.