Sweet and sour pork1/27/2024 Not sure what to do about that - any suggestions? Will make this again for sure. I didn't know that red onions could taste so good! My husband's only complaint was that the delicious flavors didn't penetrate the pork. The sauce made the dish so good and I am not even a fan of pork tenderloin.ĭELICIOUS pork dish (I didn't make the salad). Made it with regular onions but it turned out amazing, also gave them even more browning. I am reprinting the recipe to make this again tonight! I made this last Friday for my husband's sake, but we all enjoyed it so much I'm making it again only a week later. My son-in-law was actually humming to himself as he ate it because he found it so delicious! I did shoot a little bit – I added a small palmful of chopped fresh thyme. Rave reviews! This is definitely going to remain on my shortlist. So I made it about four hours in advance, slice the meat and pour the sauce over-and refrigerated it, Pulling it out of the refrigerator an hour before serving and pasting with the sauce. I made this today for a family supper, But wanted to make it earlier in the day when it was cooler, and didn’t want to be spending time over the stove instead of visiting. It’s summertime and it’s hot, so I decided to serve this at room temperature – and believe I’ve solved the issue mentioned by other reviewer‘s that the flavour of the sauce did not permeate the meat. I used raspberry wine vinegar bc it's all I had and didn't love it. My entire family LOVED this recipe the first time I made it months ago! Just came back to refresh my memory because I'm making again tonight. Got better things to do than play around with this. I think I would really like to use the sweat and sour pork tenderloin recipe but there is a stupid window that pops up on the upper right side of the screen that makes reading the directions super difficult. Once smothered with the jammy onion sauce, it's a sweet and tangy flavor punch with a nice kick at the finish (I used a heaping tsp of red pepper flakes). That being said, I did get a nice, tender pork tenderloin cooking according to recipe. Others mentioned the flavors not permeating the pork, and I have to agree. The onion sauce is the main star here, and it's incredible. Otherwise, a recipe I go back to time and time again. I have an electric stove, so that might be the reason for this. To avoid this, I would recommend increasing the temperature a bit. Only issue with the recipe is that it takes waaaayyyy longer than indicated to reach the sauce’s syrupy consistency. I would consider increasing the sauce amount. It tastes even better the day after or cold straight from the fridge. My entire family, including my mom, who stubbornly tries new dishes, loved it. 1/10 recommendĪmazing! I had some pork tenderloin at hand and was looking for a recipe with a sauce different from the classic roast the first time I tried it. I end up serving it over jasmine rice and a side of sautéed cabbage. I sent the link to a family member who agreed this is one of the best dishes she’s made in a long time. I’ve made this dish five or six times now and each time it’s a huge hit. Also, I used the recommended amount red pepper flakes, and did not find it too spiceyįorgot the butter and it was still delicious! Easy, light, tangy! Keep it low and slow tho.Īmazing! So flavorful! I will make again for sure. That onion reduction takes a lot longer than a few minutes.
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