Description
Beautiful snack which can be submitted, and as a main dish. Juicy, tender, delicious! A slice of bright summer to the plate! The idea of the recipe comes from gourmet magazine.
Ingredients
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Soy sauce
8 Tbsp
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Pork
500 g
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Pepper
2 piece
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Ginger
1.5 Tbsp
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Lemon juice
1 Tbsp
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Vegetable oil
3 Tbsp
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Salt
-
Black pepper
-
Honey
1 Tbsp
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Balsamic
2 Tbsp
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Sauce
2 Tbsp
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Garlic
1 piece
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Sesame oil
0.5 tsp
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Bow white
1 piece
Cooking
Cut the tenderloin across the grain into slices about 5 mm.
Slightly repel - flatten with the smooth side of the hammer each piece.
Mix 1 tablespoon (without top) grated ginger with lemon juice, pepper, 3 St spoons of soy sauce, pepper and 2 tbsp spoons of vegetable oil. Smear this marinade meat and leave for 20-30 minutes.
At this time, cut the peppers in half, remove seeds, cut into long strips. Grease the pan with vegetable oil and fry the pepper for 3-4 minutes. It should be slightly brown, but remain crisp.
Fry finely chopped onion until transparent in a frying pan. For the sauce, warm the honey and 5 tablespoons of soy sauce, add chili sauce, balsamic vinegar. Add this mixture to fried onions, add grated ginger and garlic, warm up, let sit without heat for 10 minutes, then pour sesame oil, stir.
Remove the meat from the marinade, remove with a tissue excess marinade, fry in a preheated frying pan, greased with vegetable oil for 2 minutes on each side.
Put on each piece of meat a few strips of roasted pepper and wrap in a roll, secure with toothpick.
Send in a preheated 180 C oven or under the grill for 5-10 minutes. Serve, pouring sauce-dressing and cementing green onions.
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