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Orange Marinated Pork Tenderloin
" This is sooo simple and the flavor is wonderful ! Cooking Time 1 h 30 m 4 servings
Ingredients 1 cup orange juice 1 / 3 cup soy sauce 1 / 4 cup brown sugar 2 tablespoons chopped fresh rosemary 3 teaspoons minced garlic 500grams whole pork tenderloins or sirloin salt and freshly ground black pepper to taste
Directions 1 . Make the orange marinade by whisking together the orange juice , soy sauce , sugar , rosemary , and garlic . Pour over pork tenderloin and marinate overnight . 2 . Preheat oven to 205 degrees C . Drain pork , reserving the marinade . Season with salt and pepper to taste . 3 . Brown pork tenderloins it in a pan before roasting in the oven . Roast for about 20 minutes until pork is cooked 4 . Meanwhile , strain the reserved marinade and bring it to a simmer in a small saucepan . You can add a little cream if you wish . Serve this as a sauce for the meat .
Bò Kho – Beef Braised With Cinnamon :
Ingredients : -1lbs beef brisket + 1lb beef tendons ( or 2lbs beef brisket ) -4 carrots -3 star anise -1 stick of cinnamon about 4 inches long -1 stalk of lemongrass -2 bay leaves -1 / 2 can ( 6oz ) tomato paste -1 large onion -1 thumb size piece of ginger -3 cloves of garlic -1 / 2 tsp salt -1 tbs dark soy sauce -1 tbs oyster sauce -2 tsp sugar - “ liquid ” ( water , coconut juice or broth )
Directions : Dice onion , ginger , and garlic .
Boil beef brisket for about 5 mins , then remove from water and cut into bite size pieces . Boil tendons for about 1 hour and cut the same size as beef brisket . Marinate beef brisket and tendons with onion , ginger , garlic , salt , pepper , and sugar for at least ½ hour ( overnight if you have the time ). Crush the lemongrass . Heat oil in pot , roast anise and cinnamon until fragrant , add the marinated meat and lemongrass ; stir fry the about 5 mins . Add the tomato paste and enough liquid to cover the beef . Simmer until almost tender , add in carrots and continue to simmer until carrots are fork tender , give the stew a taste test before serving to make sure the flavors are balanced . Serve 26 The with MAG bread Vung or over Tau noodles and blanched beans sprouts .