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BETHMCSHANE
Pork tenderloin with sweet and sour sauce
A nice Chinese recipe. The main course contains the following ingredients: meat, oil, tenderloins ((a 250 g), at room temperature), fresh ginger root (grated), dry sherry, chicken broth (from tablet), dark caster sugar, hoisin sauce (bottle a 250 ml), four seasons peppercorns and forest outing (in oblique rings).
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Ingredients
- 2 tablespoons oil
- 2 pork tenderloins (a 250 g), at room temperature
- 1 cm fresh ginger root grated
- 100 ml dry sherry
- 200 ml chicken bouillon from tablet
- 100 g dark brown sugar
- 2 tablespoons hoisin sauce bottle a 250 ml
- 1 tablespoon four season peppercorns
- 1 forest outing in slanted rings
Kitchen Stuff
Directions
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Heat oil in frying pan and pork tenderloins on high heat in 5 min.
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Around brown bowls.
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Remove the meat from the pan.
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Bake for 1 min.
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In shortening ginger.
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Stir in the sherry, broth, caster sugar and hoisin sauce.
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Add salt and black pepper to taste.
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Bring the sauce to the boil while stirring.
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Pork tenderloin in pan and uncovered gently in 20 min., Turning regularly.
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So much moisture evaporate that pork tenderloins are covered with shiny sauce.
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Meanwhile, in mortar or with convex side of spoon peppercorns bruise.
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Peppercorns crushed in a dry frying pan for 1 min.
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Until fragrance is released.
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Remove the tenderloin from the pan and sprinkle with salt.
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Cut the meat into slices and spread over four warm plates.
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Create sauce over it.
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Sprinkle onions and crushed peppercorns.
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Serve with rice and stir-fried snow peas..
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Nutrition
310Calories
Sodium40% DV965mg
Fat14% DV9g
Protein58% DV29g
Carbs9% DV28g
Fiber8% DV2g
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