PORK TENDERLOIN STUFFED WITH FIGS AND HOISIN SAUCE MARINADE ON JULY 17
July 18, 2010
On Friday night Alfonso prepared a pork tenderloin to have it ready for Saturday Dinner. This time he stuffed the tenderloin with figs marinated on rice vinegar and a splash of soy sauce and rub the meat with Hoisin sauce. He left the meat marinating overnight and the next day, seared and braised it on the oven with rice vinegar, sesame oil, soy sauce, ginger, garlic, onions and a nice Napa cabbage. [br]
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We served the tenderloin on home made fresh buns, preparing two types of sandwiches, one with the braised cabbage and a reduction of the braising liquid and another with avocado and roasted red peppers mayo. Delicious Saturday dinner!
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