Ingredients with Measurements:
- 1 pork tenderloin (about 1 pound)
- 1/2 cup anggur (Indonesian grape) juice
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
Special equipment needed:
- Oven
- Baking dish
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a saucepan, combine anggur juice, soy sauce, honey, garlic, ginger, and black pepper. Bring to a boil over medium heat, then reduce heat and let simmer for 5 minutes.
3. In a small bowl, whisk together cornstarch and water until smooth. Add to the saucepan and whisk until the mixture thickens, about 2 minutes. Remove from heat.
4. Heat vegetable oil in a large skillet over medium-high heat. Add pork tenderloin and sear on all sides until browned, about 5 minutes.
5. Transfer pork tenderloin to a baking dish and brush with the anggur glaze.
6. Bake in the preheated oven for 20-25 minutes, or until the internal temperature of the pork reaches 145°F.
7. Let the pork rest for 5-10 minutes before slicing.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 375°F
- Internal temperature of pork: 145°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 8g
- Carbohydrates: 28g
- Protein: 32g
- Sodium: 920mg
- Sugar: 23g
Substitutions for ingredients:
- Instead of anggur juice, you can use grape juice or red wine.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of vegetable oil, you can use olive oil or coconut oil.
Variations:
- You can add sliced onions or bell peppers to the skillet when searing the pork.
- You can use chicken or beef instead of pork.
- You can add chili flakes or sriracha to the glaze for a spicy kick.
Tips and tricks:
- Make sure to let the pork rest before slicing to allow the juices to redistribute.
- You can double the glaze recipe if you prefer more sauce.
- Use a meat thermometer to ensure the pork is cooked to the correct temperature.
Storage instructions:
- Store leftover pork in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat pork in the microwave or oven until heated through.
Presentation ideas:
- Slice the pork and arrange on a platter with the glaze drizzled over the top.
- Garnish with chopped fresh herbs, such as parsley or cilantro.
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Sliced scallions
Pairings:
- Serve with steamed rice or roasted vegetables.
Suggested side dishes:
- Steamed rice
- Roasted vegetables, such as broccoli or carrots
- Green salad
Troubleshooting advice:
- If the glaze is too thick, add a splash of water to thin it out.
- If the pork is not cooked through after baking, return it to the oven for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Anggur is a type of grape that is native to Indonesia and is commonly used in Indonesian cuisine.
Flavor profiles:
- The anggur glaze is sweet and tangy, with notes of garlic and ginger.
Serving suggestions:
- Serve the pork tenderloin sliced with the anggur glaze drizzled over the top.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A