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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.