Practice 1. Wash the tenderloin first, then use paper towels to absorb the water, remove the white film on the surface of the tenderloin, add the BBQ sauce, green onion segments, marinate together for 2 hours, or better yet, cover with plastic wrap and place in the refrigerator overnight;
2. Note that you need to turn over the pork on the way to marinate 2-3 times for even flavoring;
3. 3. Remove the pork from the marinade in advance and place on a rack to allow the juices to drain;
4. Then use a brush to brush the honey evenly over the pork and allow it to dry naturally again, which will take about 10-15 minutes;
5. Line the bottom of a baking tray with tinfoil and place the pork in the oven at 180 degrees for 30-40 minutes, then remove and place the meat in the oven for a few minutes to allow it to dry. 40 minutes, then remove, spread the marinade on the surface of the meat, and put it back into the oven at 150 degrees, continue to bake for 10 minutes, or see the surface slightly charred red color.
Materials pork 500 grams, homemade barbecue sauce marinade: garlic, ginger, oyster sauce, soy sauce, sugar, maltose, yellow wine, red currant (color with no can be exempted), a small amount of salt (honey last finished product and then put)
Methods 01. pork washed and cut large pieces.
02.will barbecue sauce marinade in addition to honey all poured into the bowl and mix well.
03. Put the pork into the marinade, and the marinade should be completely submerged in the pork. Cover and marinate in the refrigerator for 48 hours to taste.
04. Heat oil in a skillet over medium heat and sear both sides of the meat until just cooked through. (about one to two minutes on each side, to diligently turn the side, because there is maltose composition is easy to burn) Finally out of the pan, and then a small amount of honey (honey can be turned evenly)
Materials tenderloin 250g, 100ml of Shaoxing wine, barbecue sauce, half of the garlic
practice
1, will be peeled garlic chopped garlic puree, the loin of pork with the back of the knife and patted loose to add garlic puree, Shaoxing wine and marinate for 12 hours.
2. Place the marinated meat in a baking dish lined with tin foil and spread the meat with an even layer of barbecue sauce.
3, preheat the oven at 200 ℃ for 5 minutes, then put the marinated meat into the oven, bake for about 25 minutes above and below the baking remove and turn over, then use a brush to smear a layer of barbecue sauce and continue to bake for 10 minutes, remove from the oven, cool and then slice can be.
Ingredients plum meat ...... 600g (pat loose with the back of a knife)
Garlic ...... 3 cloves (minced)
{Seasoning}
[A]
Rice wine ...... 1 tablespoon
Barbecue sauce... 2 tablespoons
Water ............ 1 tablespoon
Red lees ...... ... 2 tablespoons
Sugar ............ 3 tablespoons
How to do it 1) Marinate the plum meat with [A] for 1 hour, keep the marinade aside.
2) Bake at 200'C for 20 minutes, brush with marinade and bake for 10 minutes.
2) Bake at 200'C for 20 minutes, remove and brush with marinade.