Dry roasted tenderloin

Overview

The so-called dry roasting actually uses powdery seasonings that contain no moisture at all: brown sugar, ginger powder, coriander, black pepper, chili powder, etc. to marinate the tenderloin for several hours. The tenderloin is wrapped in a fragrant sugar sauce, roasted in the oven, and then topped with the marinade sauce. The aroma is elegant and the meat is pink and tender. It can be served as a cold dish or rolled into pancakes like me.

Tags

• hot dishes
• home cooking
• brown sugar
• chili powder
• coriander powder
• cornstarch
• cream of tartar
• garlic cloves
• ginger powder
• orange zest
• tenderloin
• black pepper
• black sesame
• salt
• water

Ingredients

Steps

1. 1 Put brown sugar, chopped garlic, and orange zest together

   

2. 2 Stir it a little with a mixer

   

3. 3 Take another bowl, add chili powder, black sesame seeds, ginger powder, coriander, salt, black pepper, and cream of tartar, stir

   

4. 4 Then mix with 2 and stir

   

5. 5 Wash the pork and drain it with kitchen paper;

   

6. 6 Apply the marinade to the meat, massage it, and marinate overnight;

   

7. 7 Take out the pork (there is already sauce now)

   

8. 8 Preheat the oven to 200 degrees Celsius and bake for 20-30 minutes (remember to turn over), or until the inside of the meat reaches 140 degrees Fahrenheit/60 degrees Celsius. Let the roasted pork rest for 10 minutes and slice;

   

9. 9 Take the remaining marinade juice and put it into a small pot, add a little water

   

10. 10 Bring to a boil and simmer until the sauce thickens. You can add some cornstarch to thicken it and pour it over the meat slices.