12 oz sweet orange marmalade
4 Tablespoons cider vinegar
2 Tablespoons honey
1 Tablespoon Asian Hot Garlic Chil sauce (does that mean anything byt Sriracha?)
Pinch salt
2 lb pork tenderloin
1/2 cup all-purpose flour
1/2 teaspoon salt
Dash ground black pepper
I look at this ingredient list and I think, "We have sweet, but we have vinegar to counteract it from being too sweet, we have spicy from the garlic chili sauce. We'll have a little bitter on the back end. This has potential."
Instead of the black pepper, I decided to use red--I'd had red pepper flakes in a spicy plum sauce at a Chinese/Vietnamese restaurant in Salt Lake City called Cafe Trang. They've expanded quite a bit since I lived in the Beehive State and that dish is no longer on the menu, but if you're in the area, check them out. Best egg rolls I've ever had.
I also thought I'd eliminate the honey. Marmalade is sweet enough, yes?
The recipe itself was pretty easy to follow:
.....................................
Combine the marmalade, vinegar, honey, Asian chili sauce and the pinch of salt. Reduce to reduced by about 1/3, about 10-15 minutes.
Cut tenderloins into 1-inch slices. Flatten slightly with the heel of your hand (I just used the flat of my big knife). Combine the flour, 1/2 t salt and pepper in a food storage bag. Shake tenderloin medallions in the mixture until well coated.
Heat olive oil (I used an extra-light one, about 2T) over medium-high heat. Sear tenderloin medallions for about 3 minutes on each side. Add the reduced sauce, simmer for about 20 minutes.
......................
I know the measurements were correct, and when I tasted the reduced sauce before I poured it over the meat, I got a nice blend of sweet and spicy. Twenty minutes later, I had beautifully tender pork in a way-too-sweet sauce. I think if I'd added the honey, I wouldn't have been able to eat it. The pepper was not there, the vinegar was not there, the Sriracha was completely missing.
How to fix this? Less marmalade is an obvious start. More Sriracha? More pepper? All of the above? I'm really not sure where to go next with this one. I would love to hear your ideas. If someone submits one I like, I will make the dish again with their improvements sometime this fall. I need a bit of a break before I make this one again.
Pinch salt
2 lb pork tenderloin
1/2 cup all-purpose flour
1/2 teaspoon salt
Dash ground black pepper
I look at this ingredient list and I think, "We have sweet, but we have vinegar to counteract it from being too sweet, we have spicy from the garlic chili sauce. We'll have a little bitter on the back end. This has potential."
Instead of the black pepper, I decided to use red--I'd had red pepper flakes in a spicy plum sauce at a Chinese/Vietnamese restaurant in Salt Lake City called Cafe Trang. They've expanded quite a bit since I lived in the Beehive State and that dish is no longer on the menu, but if you're in the area, check them out. Best egg rolls I've ever had.
I also thought I'd eliminate the honey. Marmalade is sweet enough, yes?
The recipe itself was pretty easy to follow:
.....................................
Combine the marmalade, vinegar, honey, Asian chili sauce and the pinch of salt. Reduce to reduced by about 1/3, about 10-15 minutes.
Cut tenderloins into 1-inch slices. Flatten slightly with the heel of your hand (I just used the flat of my big knife). Combine the flour, 1/2 t salt and pepper in a food storage bag. Shake tenderloin medallions in the mixture until well coated.
Heat olive oil (I used an extra-light one, about 2T) over medium-high heat. Sear tenderloin medallions for about 3 minutes on each side. Add the reduced sauce, simmer for about 20 minutes.
......................
I know the measurements were correct, and when I tasted the reduced sauce before I poured it over the meat, I got a nice blend of sweet and spicy. Twenty minutes later, I had beautifully tender pork in a way-too-sweet sauce. I think if I'd added the honey, I wouldn't have been able to eat it. The pepper was not there, the vinegar was not there, the Sriracha was completely missing.
How to fix this? Less marmalade is an obvious start. More Sriracha? More pepper? All of the above? I'm really not sure where to go next with this one. I would love to hear your ideas. If someone submits one I like, I will make the dish again with their improvements sometime this fall. I need a bit of a break before I make this one again.
No comments:
Post a Comment