Tender, juicy pork. Slightly crunchy wok vegetables. A sauce that is the perfect combination of sweet heat and salty soy. Easy enough for a busy weekday, good enough for a party!
I have yet to be disappointed when testing out one of Trine´s recipes, and guess what – this dish is definitely not an exception! One thing about cooking this meal; the work flow was quite comfortable and natural. Not stressful at all, with the meat basically self cooking in the oven. You can even do some preparations (the marinade and chopping the vegetables) in advance if needed. I have tweaked the marinade a bit, adding more heat and a little more salt compared to the sweet, to suit my own palate :).
- 1 tenderloin of pork
- salt and pepper
- 4 TS kecap manis (sweet soy sauce)
- 6-7 TS soy sauce
- 1 red chili, finely chopped (keep the seeds)
- 2 garlic cloves, finely chopped
- 2 ts finely grated fresh ginger
- the juice of one lime
Sides (can definitely be switched up depending on what you have in your fridge and what you have a taste for!):
- 1 red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1 carrot
- 2-3 spring onions
- a handful of sugar snap peas
- a generous handful of fresh coriander / cilantro (place a few sprigs on top of the finished dish)
- Egg noodles, rice noodles or rice (whatever floats your boat)
- 1 indrefilet av svin
- salt og pepper
- 4 ss kecap manis (søt soyasaus)
- 6-7 ss soyasaus
- 1 rød chili, finhakket
- 2 hvitløksfedd, finhakket
- 2 ts fersk ingefær, revet
- juice fra 1 lime
Tilbehør (kan fint varieres etter hva du har og hva du føler for):
- 1 rød løk
- 1 rød paprika
- 1 gul paprika
- 1 gulrot
- 2-3 vårløker
- en håndfull sukkererter
- en sjenerøs håndfull fersk koriander
- eggnudler, risnudler eller ris
Turn on your oven to 150 degrees Celsius / 300 degrees Fahrenheit. Then start preparing the marinade, chop and mix it all together. Taste it and adjust it if necessary. Then remove membranes (if any) from the tenderloin, and rub it with salt and pepper. Melt some butter in a pan and sear the tenderloin until it starts to turn nicely brown to seal the juices in. Put it in a small ovenproof dish. It is important that the dish is not too big, because then the marinade/sauce will dry up. And we want lots of sauce 🙂
Pour the marinade over the meat and stick a meat thermometer into the thickest part of the tenderloin.
Put the meat in the pre-heated oven. Once or twice while the meat is baking, take a spoon and ladle some of that good marinade over the meat. The more flavor the better! The pork is done when the core temperature reaches 68 degrees Celcius / 154 degrees Fahrenheit, probably 30-35 minutes. While the meat bakes it is time to prepare the sides. Chop the vegetables into relatively big pieces, the carrot into sticks.
Cook rice or noodles (I think I favor the egg noodles with this dish…) according to the package. The noodles don´t need long, so timing wise – if you have water boiling by the time you take the meat out of the oven, you can toss the noodles in and boil them while the meat is left to rest for a few minutes. Wok the vegetables in a little oil until tender, but not too soft – they should have a little resistance left in them.
Make sure to drizzle some sauce on that, with the chili bits in it and all. And don´t forget the coriander on top. Chopped or whole sprigs, great either way. Coriander is seriously my favorite herb, yum!
Have a nice dinner! I made it twice the last week… couldn´t help it.