Glazed Pork Salad with Pickled Vegetables
Glazed Pork Salad with Pickled Vegetables
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  • 1 pork tenderloin, about 1 lb (450 g)
  • 2 tbsp (30 ml) soy sauce
  • 2 tbsp (30 ml) hoisin sauce
  • 2 tbsp sugar
  • 1 tbsp (15 ml) lime juice
  • 1 tbsp (15 ml) rice vinegar
  • 1 tbsp (15 ml) honey
  • 1 tbsp (15 ml) vegetable oil
  • Preparation
  • Place the tenderloin in a sealable bag. Add the soy sauce, hoisin, sugar, lime juice and rice vinegar and turn to coat. Let marinate for 15 minutes at room temperature or in the refrigerator overnight. Drain the pork. Reserve the marinade and add the honey.
  • With the rack in the middle position, preheat the oven to 400°F (200°C).
  • In a large oven-safe non-stick skillet over medium-high heat, brown the meat on all sides in the oil, about 5 minutes. Add the reserved marinade and bring to a boil. Transfer the skillet to the oven and cook for 10 minutes, or until a meat thermometer reads 135°F (57°C), turning the meat in the sauce a few times during cooking. Remove from the oven and let rest for 10 minutes, reserving the sauce. On a work surface, slice the tenderloin into thin rounds.
  • Description
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