Ingredients
-
1/3
-
1/4
-
1/3
-
2
-
2
-
4
-
1
-
1 1/2
-
1 1/2 - 2
-
-
-
-
-
-
Directions
Asian Pork Tenderloin,From Austin Entertains, cookbook of The Junior League of Austin, TX. Marinate for 8 hours.,This was totally delicious. There’s no way that this should be cooked to 160 F though. The FDA’s new recommendation for pork final temperature is 145 F followed by a 3 minute wait time. I drained off and saved the marinade and cooked the pork to 140 F using sous vide. I then dried off the pork and seared in a 375 F skillet, about 2 minutes per side. I also used the marinade as a sauce by bringing it to a boil, adding the sous vide bag juices, and thickening it with 1 tablespoon of cornstarch slurried with 1 tablespoon of water. The sauce was the consistency of gravy. I garnished the sliced pork with scallions, diced red pepper, and chopped cilantro. Without the sauce this would have been much blander, hence 4 rather than 5 stars.,In the photo what is the brown sauce being used over the rice ?
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Steps
|
1
Done
|
In a Small Bowl, Add First 8 Ingredients; Whisk Until Blended. |
|
2
Done
|
Place Pork in a Shallow Dish; Add Marinade, Turning Pork to Coat. |
|
3
Done
|
Cover and Refrigerate 8 Hours. |
|
4
Done
|
Remove Pork from Marinade, Throw Away Marinade. |
|
5
Done
|
Place Pork in an Foil Lined Roasting Pan. |
|
6
Done
|
Bake at 450 Degrees For 25 Minutes or Until Meat Thermometer Reads 160 Degrees. |
|
7
Done
|
Let Pork Stand 5 Minutes Before Serving. |
