My DH got this for Yule, as we LOVE thai food, but usually end up making the same red panag curry as always. So new inspiration is always nice.
|"The best recipes from Thailand"|
There are alot of recipes I want to try, but as it's my DH's book, I'm going to let him give it a go (I tend to take over in the kitchen 'cause I feel it's my domain)
The other evening, after a long a grueling shift in the E.R., I came home to the most delious smell from my kitchen and a beautiful table set for two.
(He is SUCH a romantic!!!)
My DH tends to make his thai dishes really HOT when it comes to spices, so I was a bit intimidated at first, but it was simply scrumptious!! (and of course he had made enough for me to take along for my evening shift next day.... again - he is simply the best!)
Now I don't want you to feel left out, så voila:
Pineapple Pork Tenderloin
4 thick slices of pineapple
600 g pork tenderloin
1 tsp. salt
½ tsp. freshly grated pepper
1 tbl.sp. flour
2 tbl. sp. sweet soy sauce
2 tbl. sp. palm sugar or brown sugar
2 tbl. sp. ricevinegar og a mild whitewine vinegar
1 dl. pineapple juice
3 tbl. sp. peanut oil
2 laurel leaves
Serve with a salade
Peel the pineapple and remove the hard stem in the middle. Rinse the tenderloin and pat it dry, remove tendons and carve it in aprox. 1 cm thick slices.
Beat the slices flat with a meat-hammer and mix with the salt, pepper, flour, soy sauce, palm sugar, ricevinegar and pineapple juice.
Cover the meat and let it marinate for about 1 hour in the fridge.
Heat up the peanut oil on a frying pan/wok and brown the meat. Add the marinade and laurel leaves.
Let it all simmer for about 3 min. Turn the meat and add the pineapple slices. Let it simmer another 3 min. til nice and juicy.
Serve with salade and/or rice and ENJOY!!
|The sweetest man in the world!|