Red Wine Vinegar Pork Tenderloin

Name: Red Wine Vinegar Pork Tenderloin
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: About 350g Pork loin; 1 carrot; 2 pieces shallot; 1 celery; 50ml Red wine; 100ml vegetable soup; 15g Dried cherries; 10 Vinegar pickled small onions; Dark color, 1 teaspoon starch; 1 tablespoon Red wine vinegar; 2 pcs Juniper Fruit; 2 pcs Amomum; 5, 6 Peppercorns; 1 Bay leaf; 1 small branch, about 1cm long Lilac Branch; 1 teaspoon Coriander; Some salt; Some pepper; Some Black grape vinegar

by Sleeping sheep

4.7 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

Pork tenderloin is pure lean meat, belongs to high-quality protein, rich in nutrition, and provides energy. Even girls who are losing weight can eat it. Especially after exercise, it is a good protein supplement food.

This sour and refreshing way of eating. Although it is a meat dish, it is not oily or greasy. It is also appetizing and helps digestion. With a vegetable, it is really comfortable to eat. "

Red Wine Vinegar Pork Tenderloin

1. Cut carrots, green onions and celery into small pieces.

2. Put the chopped vegetables into a small pot with vinegar, red wine, juniper nuts, amomum, peppercorns, and bay leaves.

3. After boiling, simmer for 3 minutes. Turn off the heat and wait for it to cool down.

4. Put the tenderloin strips in a freezer bag, pour in the cold marinade, tie the mouth, and marinate in the refrigerator for one day.

5. Take out the loin strips and cut them into nearly 2cm pieces.

6. Heat the oil in the pan, sprinkle with coriander, fillet pieces, and fry until the color changes. Then wrap it in tin foil and bake it in the oven for 15 minutes to ensure that the tenderloin is cooked through.