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Pork Tenderloin with honey garlic sauce. Wow! That is a gorgeous looking pork loin. And that honey garlic sauce is my favorite. Great job. Thank you! Really tried my best to make sure it was perfectly cooked. 360K subscribers in the tonightsdinner community.
For the sauce, I used a different pan and lightly fried some shallots/thyme in the oil used to lightly cook the garlic earlier and deglazed the pan with some balsamic vinegar and added about half a cup of red wine and let it reduced then added some stock (about a cup) and let it reduce some more.
1.75 - 2.5 kg / 3.5 - 5lb pork loin OR shoulder/boston butt ,or scotch fillet, skinless (Note 1) 1.5 tbsp olive oil , separated SPICE RUB: 2 tsp EACH paprika, thyme 1 tsp EACH garlic powder, onion powder 1/2 tsp cayenne pepper , optional 1/2 tsp pepper 2 tsp salt HONEY BUTTER SAUCE: 3/4 cup / 225 g honey
Simmer a seasoned, floured, and seared whole 1 lb pork tenderloin in a sweet and oniony sauce for 6 to 10 min to a temp of 135°, then remove and reduce sauce to a syrupy glaze Sous Vide a whole 1 to 1 1/2 lb marinated pork tenderloin in a 130° med-rare, 140° med, or 150° med-well water bath for 1 to 4 hr, then sear, sauce, or glaze
1/2 cup hoisin sauce 1/4 cup rice vinegar 1/4 cup brown sugar 1 tablespoon sesame oil 1 tablespoon soy sauce 3 large garlic cloves, crushed 1 1/2 teaspoons fresh grated ginger Red pepper flakes to taste And Jamaican Jerk:
Lovers of Salsa, Guacamole, & Pico de Gallo. Whether you want to learn, teach or simply need a recipe. Also Moles (The sauce. Not the animal), Birria Sauce , Queso or spicy food that has salsa as an ingredient or as a topping. Homemade, Store Bought and Restaurant.
Frozen pork tenderloin SV @130 for 3.5hr with no seasoning at all. Removed from bag, dried off, seasoned liberally with salt, pepper, paprika, garlic, smoked chili pepper flakes, and some herbs. Pan seared in olive oil and butter over medium-high heat on all sides until browned. Removed from pan to cool a bit.
The sauce was delicious. The sauce was made with garlic, thyme, chicken stock concentrate, honey, water, butter and (of course) salt and pepper. The produce was super fresh. Rating 9/10 and I love that it’s super easy to recreate on my own. Looks great!! I also have this meal and will probably do it over the weekend.
Maybe it's just my love of cider vinegar bbq sauce on pork talking, but that sauce is screaming out for mustard to me. Adding vinegar, cutting the honey, or thinning out the sauce are options if you don't want to change the flavor profile, but I think adding even a little bit of mustard would go a long way toward balance without fundamentally ...
In the searing pan, add sliced onion & apple. Fry up until soft, add in butter and a tiny bit of water, scraping up all the bits from searing off the pork. It's just a basic pan sauce, but the onions and apple give a good sweet and salty contrast, plus the spices you use on the pork season the sauce. Just adjust salt, pepper, and spices before ...