Here is a very tasty supper/dinner dish..very Asian in flavors and pretty simple too.
T = Tbsp
t = tsp
Marinating time 4 hours
1 pound fat trimmed pork tenderloin
6T dark soy sauce/tamari (wheat free soy sauce)
3T dry sherry
2t 5 spice powder
4 cloves garlic smashed and minced
2T grated fresh ginger root
1large red bell pepper
1 large yellow/orange bell pepper
2 cups 1/4inch sliced red onions
3T brown sugar
2T wine vinegar/rice wine vinegar
4 scallions minced
1/2 cup minced cilantro
1/2 cup minced fresh basil
1/4 cup minced fresh mint
Place the washed and dried tenderloin in a large sealable plastic bag
Make the marinade by blending or processing to smooth loose paste.
Massage the marinade paste well into the the pork and allow to sit in cool place for up to 4 hours ( a minimum of 1 1/2 before cooking)..Turning and massaging more in the bag every 30 mins.
Preheat oven 375f high shelves
Remove the pork from the marinade, add 3T more soy sauce & 2 T more sherry and add the liquid to a small saucepan.
Bring the marinade to a boil* and cook for 2 mins.
Place the pork on a rack above a roasting pan and cook for 1 hour( or until cooked through), basting with the hot marinade every 20 mins ( this can be done on a BBQ too).
Remove the stems, seeds & ribs from the peppers , and cut the peppers into 1/4's and arrange the peppers and sliced onions on a lightly greased cookie sheet and cook alongside the meat for the last 30 mins...seasoning with salt and pepper.
Place the sugar and vinegar in any remaining marinade and cook until it becomes syrupy.
( 3-4 mins)
Remove the meat from the oven and wait 15 mins, basting the meat in the warm syrup.
On a warmed serving plate arrange the grilled peppers and onions and top with slices of the roast pork.
Top this with scallions, cilantro, mint and basil
Serve with a garden salad and or steamed brown rice.
There will be no leftovers
use with half frying chickens instead of pork
OR a boneless 1/2 Turkey breast..cooking for 45-60 mins.
* Because the raw meat has been in the marinade it is very important that it is brought to a boil before basting on, as the meat cooks.
This is to prevent cross-contamination/food poisoning
|Flowering white ginger|