Ingredients with Measurements:
- 1 pork tenderloin (about 1 pound)
- 1/4 cup Saguer sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together Saguer sauce, honey, soy sauce, garlic, and ginger.
3. Heat vegetable oil in a skillet over medium-high heat.
4. Season pork tenderloin with salt and pepper.
5. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.
6. Transfer the pork tenderloin to a baking dish.
7. Brush the Saguer glaze over the pork tenderloin, making sure to coat it evenly.
8. Bake the pork tenderloin for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) on a meat thermometer.
9. Remove the pork tenderloin from the oven and let it rest for 5 minutes before slicing.
10. Serve the Saguer-glazed pork tenderloin with additional glaze on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
- Internal temperature of pork tenderloin: 145°F (63°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 6g
- Carbohydrates: 23g
- Protein: 33g
Substitutions for ingredients:
- Saguer sauce can be substituted with any sweet and spicy sauce.
- Honey can be substituted with maple syrup or agave nectar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Vegetable oil can be substituted with any neutral oil.
Variations:
- Add sliced onions and bell peppers to the baking dish for a one-pan meal.
- Use chicken or beef instead of pork tenderloin.
- Add a tablespoon of apple cider vinegar to the glaze for a tangy flavor.
Tips and tricks:
- Make sure to sear the pork tenderloin before baking to lock in the juices.
- Let the pork tenderloin rest for 5 minutes before slicing to keep it juicy.
- Brush the glaze on the pork tenderloin every 5-10 minutes while baking for a more intense flavor.
Storage instructions:
- Store leftover Saguer-glazed pork tenderloin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork tenderloin in the microwave or oven until heated through.
Presentation ideas:
- Slice the pork tenderloin and arrange it on a platter with fresh herbs and sliced fruit.
Garnishes:
- Chopped cilantro or parsley
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice
- Roasted vegetables
- Salad
Suggested side dishes:
- Garlic mashed potatoes
- Grilled asparagus
- Roasted sweet potatoes
Troubleshooting advice:
- If the glaze is too thick, add a tablespoon of water or chicken broth to thin it out.
- If the pork tenderloin is not cooked through, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the pork tenderloin to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw pork to prevent cross-contamination.
Food history:
- Saguer sauce is a sweet and spicy sauce that originated in the Caribbean.
Flavor profiles:
- Sweet, spicy, savory
Serving suggestions:
- Serve the Saguer-glazed pork tenderloin with a side of steamed rice and roasted vegetables for a complete meal.
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