Baked pork tenderloin with claudias and citronella. Recipe

You will agree with me that one of the meats that gives us the most game in the kitchen is the pork tenderloin. Very versatile, it allows you to go from simple steaks for a quick daily meal, to more elaborate dishes to take on a special day and that we want to show off.

This is the case of today's recipe, baked pork sirloin with claudia plums and citronella, an explosion of flavors where fruit and meat marry wonderfully seasoned by that citric point that lemongrass brings us.

Ingredients

For 4 people
  • Pork tenderloin 2
  • Sunflower oil 60 ml
  • Soy sauce 75 ml
  • Maple syrup 45 ml
  • Citronella on stem 6
  • Garlic clove 2
  • Rice vinegar 100 ml
  • Claudian plums 1 kg
  • Butter 30 g
  • Lime juice 15 ml
  • Five Chinese spices 5 g
  • Salt and pepper to taste

How to make baked pork sirloin with claudias and citronella

Difficulty: easy
  • Total time 55 m
  • Elaboration 15 m
  • Cooking 40 m
  • Repose 1 h 30 m

We will start preparing the marinade, for that in a large bowl we put the oil, 3 tablespoons of the total soy sauce and 2 tablespoons of the total maple syrup. Season the mixture with salt and pepper and add the citronella stalks cut into pieces or, if necessary, the lime zest. We place the meat in this marinade, add the whole and peeled garlic cloves and leave the meat in the bowl marinating for an hour and a half in the fridge.

When the time passes we remove so that the marinade and the meat of the refrigerator are tempered and we preheat the oven to 200 degrees. In a casserole that can then go to the oven, we brown the meat on all sides and reserve it, keeping the marinade on the other hand.

Once the meat is sealed, add the marinade, the rice vinegar and let it reduce five minutes over medium heat. We put everything in the oven and roast for ten minutes.

Meanwhile we cut the claudias in quarters and sauté them until they are soft in a pan with the melted butter, adding the rest of the maple syrup and the soy sauce and letting them cook for five minutes over a high heat. When this time passes we add the lime juice and the mixture of five Chinese spices, season and reserve the fruit garnish to the heat.

We remove the meat from the oven and carefully fille it keeping the initial shape of the sirloin piece, we return the meat to the cocotte and bake again another five or ten minutes. Serve hot with the spiced claudias.

With what to accompany the baked pork sirloin with claudias and citronella

Baked pork tenderloin with claudias and citronella is an ideal dish for a special meal where we want to show off with a simple product. Accompany it if you want aromatic white rice, although with its own fruit garnish it is already really delicious.

Fresh citronella is seasonal, and difficult to find, but this dry aromatic herb exists in Asian food establishments, which would serve you perfectly to prepare this recipe.

Tags:  Fish Vegetables And Legumes Meats And Birds 

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