Tag-Archive for » marinated «
Here is another recipe I tried from a recipezaar member and another one I really enjoyed. I thought it wasn’t going to turn out great because of the long cooking time. It looked like the pork was really drying out, I basted the loin a couple of times, but there was no need for panic because when I removed from oven and cut, it was gorgeous. The marinade gives a lovely flavour. The mustard sauce is very good and I liked it so did my hubby, he made a good point though, that the pork would be better paired with a lighter sauce there is so much flavour from the marinade, which is delicious and the mustard sauce overpowers that a bit. If you like this recipe and want to see other recipes buy this chef click http://www.recipezaar.com/253737.
Ingredients 
2-4 pork tenderloins
1/4 cup soy sauce
1/2 cup bourbon
2 tablespoons brown sugar
1/3 cup sour cream ( I used slightly more sour cream)
1/3 cup mayonnaise
1 tablespoon Dijon mustard (I love mustard I added an extra tablespoon)
1 1/2 teaspoons red wine vinegar (I used 2 teaspoons)
1 tablespoon chopped green onions (to garnish) (I didn’t have green onions so I used chopped chives instead)
Method
1. Mix together soy, bourbon, and brown sugar.
2. Place in zip lock bag or glass baking dish and add tenderloins.
3. Marinate 4-24 hours, turning occasionally. (I marinated mine overnight longer marinating time really allows flavours to infuse the meat.)
4. Bake tenderloins for 1 1/2 hours at 300 degrees.
5. Remove from oven and let rest at least 10 minutes.
6. Mix mustard sauce ingredients together until well blended. (Sour cream through red wine vinegar). ( She never stated whether this should be served cold or hot I did heat ingredients in a saucepan and the sauce was delicious.)
7. Garnish with green onions.
For appetizers, slice thin and serve with tiny dinner rolls or French bread slices and mustard sauce.
For dinner, slice thicker and serve with mustard sauce.
6-8 Servings
I served mine with celeriac mash and garlic buttered vegetables.
All photo’s taken by me unless otherwise stated
I love steak and we do eat fillet of beef quite often, as I mentioned in previous posts we live in Geneva near the French border. There is a store over there where I can pick up this cut of meat very cheap, so I am really lucky. I usually make it plain or with a sauce on the side, having a good cut of meat means you don’t have to do much to it. I found this marinade for steak on the recipezaar site, you would normally do this for tougher cuts of meat to tenderise, but I thought I would try this anyway. Wow it was delicious, the flavour that came from the meat from sitting in the marinade over night was outstanding. I can see how this would be great for cheaper cuts of beef, the flavour is awesome and it would tenderise meat from all the marinating time, meaning you can enjoy a great steak for a reasonable price. If you enjoy this recipe and would like to see more photo’s or other recipes by this chef please click http://www.recipezaar.com/66648.
Ingredients for the marinade 
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar (or white)
1 teaspoon mustard
1 tablespoon soy sauce
pepper
Spiced Honeyed Vegetables
40g Butter
2 Medium carrots, Sliced into strips
150g Snow peas (sugar snap)
150-200g Beansprouts
1 Small red pepper, thinly sliced
1 Teaspoon grated fresh ginger
11/2 Tablespoons light Soy sauce
11/2 Tablespoons Worcestershire sauce
1 Tablespoon Honey
1 Tablespoon water
For the rice timbales you can find the recipe for them on a previous post, crispy skinned duck magret with Asian sauce.
I made just 2 steaks for me and my hubby but the marinade is fine for 4. All the other recipes, Veg and rice timbales I have written ingredients for 4 people.
Method
1. Mix all marinade ingredients together and place steaks into Storage container or freezer bag, preferably overnight.
2. Cook steaks on the BBQ or under the grill until desired doneness.
For the Vegetables
1. Melt butter in a pan add pepper stir fry a couple of minutes, add carrot, ginger, soy, Worcestershire sauce and water stir fry until carrots are just tender.
2. Add the honey, snow peas and bean sprouts stir fry a few minutes and serve immediately.
To serve place vegetables on plate, top with steaks and rice timbales on the side.
All photo’s taken by me unless otherwise stated.
