My cookbook

Char Siu Marinade

1/4 cup soy sauce or tamari

3 tablespoons Shaoxing wine or dry sherry

3 tablespoons honey

3 tablespoons hoisin sauce

3 tablespoons fermented red bean curd liquid, plus 1 (1/2-inch) piece preserved curd (optional)

2 tablespoons rice vinegar

2 garlic cloves, grated (about 1 teaspoon)

2 teaspoons toasted sesame oil

2 teaspoons oyster sauce

1/2 teaspoon Chinese five-spice powder

Pork Tenderloin

1 (1 1/2-pound) pork tenderloin (about 2 inches thick), silver skin removed

1/2 teaspoon kosher salt

Grilled scallions, for serving (optional)

Directions
Make the char siu marinade
Whisk together soy sauce, Shaoxing wine, honey, hoisin sauce, bean curd liquid and preserved curd piece (if using), rice vinegar, garlic, sesame oil, oyster sauce, and Chinese five-spice powder in a medium bowl until smooth.

Make the pork
Place pork in a large ziplock plastic bag, and pour in char siu marinade. Press out as much air as possible, and seal bag; shake bag to evenly coat pork in marinade. Place bag with pork on a large plate or rimmed baking sheet, and chill for at least 8 hours or up to 12 hours.

Preheat oven to 425°F. Line a baking sheet with aluminum foil, and place an oven-safe wire rack on top. Remove pork from bag, and place on wire rack; pour marinade into a small saucepan. Sprinkle pork with salt, and let stand at room temperature for 30 minutes.

Meanwhile, bring marinade in saucepan to a boil over medium-high; reduce heat to medium-low, and cook, stirring often, until thickened and reduced to about 1/3 cup, 15 to 20 minutes. Remove from heat. Pour 2 tablespoons of thickened marinade in a small bowl, and set aside for brushing pork. Reserve remaining thickened marinade for serving or for another use.

Roast pork in preheated oven for 15 minutes. Remove pork from oven, and brush all over with about 1 tablespoon thickened marinade. Return pork to oven, and roast until an instant-read thermometer inserted into thickest portion registers 135°F, 7 to 12 minutes, brushing occasionally with remaining thickened marinade (about 1 tablespoon). Remove pork from oven, and transfer to a cutting board. Let rest about 10 minutes before slicing. Serve with reserved thickened marinade and grilled scallions, if desired.

https://www.foodandwine.com/char-siu-style-pork-tenderloin-8649866

Очень вкусный ужин получился! Мясо просто изумительное, такое сочное, что я даже не ожидала. Смешать 1/4 ч.л.черного перца, 1/4 ч.л. белого, 1/4 ч.л. кориандер, 1/4 ч.л. сухой горчицы и 1 ч.л. сухих травок.

Вырезку помыть, обсушить бумажным полотенцем, посолить. Обмазать специаями, а затем измельченным миндалем (20 грам достаточно). Полить авокадовым маслом и запекать 25 минут при 375 Ф.

Источник: https://www.povarenok.ru/recipes/show/62539/

Preheat oven to 375°F.

Roast potatoes cut sides up for 20 minutes. Insert a bay leaf into each potato and roast for about 20 minutes longer, until potatoes are golden, crisp and cooked through.

Источник: https://www.foodandwine.com/recipes/accordion-potatoes

Очень вкусно! Даже на троих стоит делать два, нам на двоих я сделала один и отдала Вадиму 3/4. Мне было достаточно, но мужчинам все же лучше побольше. За 15 минут на 350 Ф свинина не пропеклась, а порезала и обжарила пару минут в соусе. Это хороший способ для двоих, но на большее количество людей стоит запекать при 400-425Ф.

2 pork tenderloin (pork fillet), 500g/1lb each (Note 1)
▢ 1 1/2 tbsp olive oil (or butter)
▢ 3 garlic cloves , very finely chopped

Pork Tenderloin Rub:

▢ 1/2 tsp garlic powder
▢ 1/2 tsp paprika
▢ 1/2 tsp salt
▢ 1/2 tsp black pepper

Honey Garlic Sauce:

▢ 3 tbsp cider vinegar (Note 2)
▢ 1 1/2 tbsp soy sauce, light or all purpose (Note 2)
▢ 1/2 cup honey (or maple syrup)

Instructions

Preheat oven to 180C/350F.
Mix Sauce ingredients together.
Mix Rub ingredients then sprinkle over the pork.
Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.
When pork is almost seared, push to the side, add garlic and cook until golden.
Pour sauce in. Turn pork once, then immediately transfer to the oven.
Roast 15 - 18 minutes or until the internal temperature is 68C / 155F (Note 4).
Remove pork onto plate, cover loosely with foil and rest 5 minutes.
Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
Remove from stove, put pork in and turn to coat in sauce.
Cut pork into thick slices and serve with sauce!

Источник: https://www.recipetineats.com/pork-tenderloin-with-honey-garlic-sauce/

Вкусно, сытно, необычно и при этом, мне показалось, что достаточно диетично. На двоих сделала 1/2.

Yield
4 servings
Active Time
45 Minutes
Total Time
1 Hour 15 Minutes

Ingredients

5 1/2 tablespoons vegetable oil, such as grapeseed, divided
2 tablespoons rice wine vinegar
1 1/2 tablespoons soy sauce
3 garlic cloves, finely grated, divided
2 teaspoons finely grated ginger
1 1/2 tablespoon hot chile paste, such as sambal oelek (моя любимая вьетнамская)
3/4 teaspoon kosher salt
2 pork tenderloins (each about 1 pound)
2 tablespoons fish sauce
2 tablespoons lime juice
1/2 teaspoon honey
1/2 to 1 red Thai chile pepper, very thinly sliced
1 1/2 tablespoons finely chopped roasted unsalted peanuts
1 1/2 pounds Brussels sprouts, trimmed and halved
3/4 cup low-sodium chicken broth or water
1 tablespoon butter
1 tablespoon roughly chopped mint (не добавляла)

Preparation

Preheat oven to 400°F. In a medium bowl, whisk together 2 tablespoons oil, vinegar, soy sauce, 2 grated garlic cloves, ginger, chile paste, and 1/4 teaspoon salt. Place pork in a large resealable plastic bag and pour marinade over, tossing to coat. Marinate for 30 minutes at room temperature.
In a small bowl, whisk together remaining 1 grated garlic clove, fish sauce, lime, honey, chile pepper, peanuts, and 1 tablespoon water. Set aside.
On a rimmed baking sheet, toss Brussels sprouts with 1 1/2 tablespoons oil and 1/2 teaspoon salt. Roast 15 minutes, then toss. Continue to roast until browned and cooked through, 10 to 15 minutes more. Transfer to a large bowl and toss with 2 tablespoons of the vinaigrette. Taste and add more vinaigrette, if desired.
Meanwhile, heat a large skillet with 2 tablespoons oil over medium-high heat. Remove pork from marinade (reserve marinade) and sear on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto their fourth side and add broth to pan. Transfer skillet to oven and roast pork, basting occasionally, until internal temperature reaches 140°F for medium rare or 145°F for medium, 10 to 13 minutes more (temperature will rise by about 10 degrees after cooking). Transfer pork to cutting board and let rest 5 minutes, and reserve skillet.
Add reserved marinade to the skillet and reduce over medium heat, stirring and scraping up the browned bits, until thickened to a pan sauce that coats the back of a spoon, 3 to 5 minutes. Remove from heat and whisk in butter. Taste and adjust seasoning.
To serve, slice pork and drizzle with pan sauce. Spoon Brussels sprouts onto plate, sprinkle with mint, and serve additional pan sauce on side.
Do Ahead
Chile marinade and fish sauce vinaigrette can be made one day in advance.

Источник: https://www.epicurious.com/recipes/food/views/chile-marinated-pork-with-vietnamese-brussels-sprouts-51248500

Просто, быстро, вкусно! И сыну и мужу понравилось, для меня же мясо было суховатым, можно было бы меньше времени запекать, но поскольку муж любит именно такое мясо, то может и не нужно. Запекала с тыквой (порезала прямо с кожурой дольками, 1 ст. л. оливкового масла, соль, перец).

Ingredients

4 garlic cloves, finely chopped; plus 2 heads, halved crosswise
1 tablespoon coarsely chopped fresh rosemary, plus 4 sprigs
1 tablespoon fennel seeds, coarsely chopped
1 1/2 teaspoon kosher salt
2 tablespoons olive oil, divided
Freshly ground black pepper
1 1 1/2-pound pork tenderloin
4 slices bacon

Preparation

Preheat oven to 425°. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 tablespoon oil in a small bowl; season with pepper.
Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner). Scatter rosemary sprigs in a large baking dish and set tenderloin on top. Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. Nestle halved heads of garlic around tenderloin and drizzle everything with remaining 1 tablespoon oil.
Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, 40–45 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.

Calories 300 - Fat 15 g - Fiber 1 g

Источник: http://www.epicurious.com/recipes/food/views/weeknight-porchetta-51260410

Такое нежное мясо я бы не стала в тесто, а что если в бекон? Я помню, делала, мужу и сыну очень понравилось и никакой возни:

4 зубчика чеснока, мелко нарезать; плюс 2 головки - пополам
1 столовая ложка крупно нарезанного свежего розмарина, плюс 4 веточки
1 столовая ложка семян укропа
1 1/2 чайной ложки соли
2 столовые ложки оливкового масла
Свежемолотый черный перец
1/2 кг свиная вырезка
4 ломтика бекона

подготовка

Разогреть духовку до 220 C. Смешать нарезанный чеснок, нарезанный розмарин, семена фенхеля, соль и 1 столовую ложку масла в маленькой миске; поперчить.
Вотрите чесночную смесь в свинину (если у вас есть время, чтобы сделать это утром, здорово, замаринуйте и оставьте в холодильнике). Положите розмариновые веточки на дно своей формы для выпечки, а на них положите вырезку. Оберните свинину беконом. Выложите рядом чеснок и полейте 1 ст. л. масла.
Запекайте 40-45 минут. Выложите на разделочную доску и дайте отдохнуть минут 10 до нарезки.