Tenderloin is usually divided into large tenderloin and small tenderloin, large tenderloin is the large ribs connected to the lean meat, the outer side of the tendon covered, usually eaten after the big row of bone is tenderloin, suitable for stir-frying with vegetables. Small tenderloin is a muscle on the inside of the vertebrae, less, very tender, suitable for soup. Below I share with you the way to cook the tenderloin.

Tenderloin cooking method: grilled tenderloin

Materials

tenderloin half a catty, a little salt, cooking wine, ginger, green onions, 2 tablespoons of barbecue sauce, a little soy sauce, a little cooked sesame seeds

Practice

1, half a catty of tenderloin, horizontal batch into 7-8 slices, rolling pin whack ah whack, whacking to about 3-4MM thick, a little salt, cooking wine, ginger, green onions, two tablespoons of barbecue sauce, a little soy sauce and meat mix well, marinate for more than two hours to taste.

2, preheat the oven 230? into the oven to bake 15-18 minutes, during the roast meat turn over, with the marinade of the juices of the loin of pork with a little honey brush once, out of the oven and sprinkle a little cooked sesame seeds can be.

Tips

This lettuce leaves are not decorative, used to roll meat to eat, to solve the grease!

Tenderloin cooking method: fried five spice tenderloin

Recipe Description Dark red, flavorful and tender meat.

Ingredients

Main ingredients: 750 grams of pork tenderloin,

Seasonings: 60 grams of egg whites, 1 gram of salt, 10 grams of cooking wine, 10 grams of soy sauce, 1 gram of five-spice powder, 1 gram of green onions, 5 grams of sesame oil, 10 grams of sugar, 25 grams of pea starch, 75 grams of vegetable oil

Method

1. Trimmed tenderloin to a rounded stick shape, the top end is cut into 1.3 cm thick slices, each piece of tenderloin with a knife pat a pat, a round coin shape, and then put into a bowl, add salt, egg white, cooking wine, starch and mixing and sizing to be used.

2. The frying pan on the heat, first into the cold oil sliding a pan, pour out, and then put about 50 grams of oil, will be a piece of tenderloin lined up in the pan, both sides of the pan fried to yellow, and then add 250 grams of oil, tenderloin frying, poured into the funnel, drained of oil.

3. original pot to stay a little bottom oil, cooking wine, add soy sauce, sugar, 25 ml of broth, to be boiled, the tenderloin poured into the pot, upside down a few times, thickened broth, and then the end of the pot half away from the fire, quickly into the chopped green onions, five spice powder, and then upside down a few times, pour into the sesame oil pushed evenly, start the pot into the plate that is complete.

The main ingredients: one pound of pork, two tablespoons of cornstarch, one egg white, one tablespoon of cooking wine, one tablespoon of flour, one teaspoon of salt.

Method

1. cut the tenderloin into 1 cm wide, 2 cm long strip;

2. take a large bowl of egg yolks to stay clear, add starch, flour, salt, cooking wine and whisk into a paste;

3. and then tenderloin strips into the batter to hang on a thin layer of paste;

4. start the frying pan into the oil, burned to eighty percent of the time, the tenderloin divided into strips one by one. The tenderloin will be divided into strips one by one into the frying pan, fried into light yellow slightly hard to first fish out,