Merry Christmas to all my foodies! How to make super moist and flavorful roasted pork tenderloin? This is a Christmas recipe that you must try. The tenderloin is so juicy and it pairs perfectly with the sour and sweet of the apples. I’m sure that you will impress your guests with it!
1 pounds of pork tenderloin
2 tablespoons of Pearl River Bridge Superior Light Soy Sauce
1/2 tablespoon of Pearl River Bridge Mushroom Dark Soy Sauce
2 tablespoon of Pearl River Bridge Rice Cooking Wine
2 tablespoons of Pearl River Bridge Oyster Sauce
3 tablespoons of apple juice
7 tablespoons of oil
A pinch of salt
1 teaspoon of five-spice powder
1 red apple
1 green apple
A pinch of white pepper
First, let’s trim out the silver skin, as this can be tough after it’s cooked.
Now let’s make the sauce. And today we are using Pearl River Bridge’s amazing sauces! Let’s mix 2 tablespoons of light soy sauce, 1/2 tablespoon of mushroom dark soy sauce, 2 tablespoon of rice cooking wine, 2 tablespoons of oyster sauce, 3 tablespoons of apple juice, a pinch of salt, and 1 teaspoon of five-spice powder.
Pour the sauce over the pork tenderloin and marinate for at least 30 minutes to overnight.
In a hot pan, add 2 tablespoons of oil. Then introduce 1 onion, 1 red apple, 1 green apple, a pinch of salt, and a pinch of white pepper. Stir fry in high heat until softened, for about 3 minutes.
Transfer the tenderloin to another plate. Add 2 tablespoons of oil to it. Since the pork tenderloin is super lean and doesn’t have a lot of fat. The oil will prevent it from drying out.
In a hot roasting pan, add 3 tablespoons of oil. Sear the tenderloin all over in high heat, for about 2 minutes on each side. Transfer the cooked onion and the apples in the roasting pan.
Roast in a preheated 400°F/204°C oven for 20 minutes. Or until an internal thermometer into the thickest part register 145 to 150°F.
Rest for 10 minutes before slice and serve.