I always have a couple in the freezer, so I've defrosted it now and am wondering what to do with it today.
So why not get the TT crowd to suggest their favourite treatments for that, oh, so, German of dishes
You are viewing a low-graphics version of this page. Click the headline to view full version:
Pork loin
Cooking suggestions
Do you mean a couple of slices or a couple of roasts?
Either way, apples man, apples.
Either way, apples man, apples.
Zwiebelfleisch
Just add some onion soup mix, some water and a container of cream.
Just add some onion soup mix, some water and a container of cream.
today it's a whole tenderloin (about a pound). i sometimes stud it with garlic chunks and rub it with herby butter, sometimes with lots of apples.
i was wondering if anyone had a special recipe that's a bit out of the ordinary. i was thinking about giving it an oriental-style rub (steady...)
i was wondering if anyone had a special recipe that's a bit out of the ordinary. i was thinking about giving it an oriental-style rub (steady...)
i really like to stuff them (steady!) - just slice down lengthways but not quite all the way through, flatten out and fill with your favourite stuffing (personally like apple, onion and breadcrumb) and sew up or use cocktail sticks to secure. Bung in the oven for about an hour
alternatively, you can cut the pork into strips, heat some peanut oil in a wok or large skillet and stir-fry some ginger and chile peppers for 2 minutes over high heat. Add pork and stir fry for 4 to 5 minutes. Add peppers and cook for 2 minutes. Add scallions or onions and stir-fry for 30 seconds, bung in tomato paste blended with water, soy sauce and honey.
yum...
alternatively, you can cut the pork into strips, heat some peanut oil in a wok or large skillet and stir-fry some ginger and chile peppers for 2 minutes over high heat. Add pork and stir fry for 4 to 5 minutes. Add peppers and cook for 2 minutes. Add scallions or onions and stir-fry for 30 seconds, bung in tomato paste blended with water, soy sauce and honey.
yum...
ta LFF, like your suggestions.
Cut the fillet into "rounds", and season.
Reduce 250 ml of orange juice to a thick syrup, add cream, and reduce a little more untila good thick consistency. Season.
Cut carrots into julienne strips, and blanche. Tie them up with blanched green bits from a spring onion into nice little bundles.
Fry pork steaks in butter, and when almost ready, add some julienned strips of ginger. Remove the steaks, and leave under fio to rest for 5 minutes. Remove the ginger. Empty excess oil from pan, and deglaze with some cointreau, then when almost totally gone, add the orange sauce. Re-add the ginger.
Serve the pork, orange/cointreau/ginger sauce and carot bundles with some steamed rice.
Tastes good.
Reduce 250 ml of orange juice to a thick syrup, add cream, and reduce a little more untila good thick consistency. Season.
Cut carrots into julienne strips, and blanche. Tie them up with blanched green bits from a spring onion into nice little bundles.
Fry pork steaks in butter, and when almost ready, add some julienned strips of ginger. Remove the steaks, and leave under fio to rest for 5 minutes. Remove the ginger. Empty excess oil from pan, and deglaze with some cointreau, then when almost totally gone, add the orange sauce. Re-add the ginger.
Serve the pork, orange/cointreau/ginger sauce and carot bundles with some steamed rice.
Tastes good.
You are viewing a low fidelity version of this page. Click to view the full page.