Talk

Advanced search

Pork tenderloin

(4 Posts)
storminabuttercup Sun 23-Sep-12 21:13:07

Any ideas?

It's already in 'chunks' so can't roast it.

Fancy doing something really yummy with it!

Advice greatly appreciated.

Will be cooking it later this week but I like to think ahead grin

LostInWales Sun 23-Sep-12 21:15:41

Pork does take to Chinese flavours really well. I like to marinade tenderloin in a chilli, ginger, soy and honey mix and then cook it in the pan, lovely with mixed stir-fried veg (pak choi etc etc) and a pile of fluffy rice.

storminabuttercup Sun 23-Sep-12 21:49:10

That sounds good, would I need to slice it thinly ?

LostInWales Sun 23-Sep-12 22:01:13

I normally do it with the whole loin and marinade it over night or even freeze it in a bag with the marinade then I can defrost and go when I'm ready. Chunks would be fine for that too. When I have a big bit I fry it off in the pan then bung the pan in the oven for a bit longer and then slice it when cooked. Get a lovely gradient of flavour with the outside strongly marinaded through to the middle being juicy and lovey pork.

Join the discussion

Join the discussion

Registering is free, easy, and means you can join in the discussion, get discounts, win prizes and lots more.

Register now