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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.

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