From chef Eva Arguiñano comes this recipe for sweet and sour pork tenderloin, a creative take on the traditional Chinese dish. I hope you try it at home because, honestly, this sweet and sour pork is foolproof.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Place the mustard in a bowl and add the orange juice, honey, and beer. Mix with a whisk and set aside.
Cut the tenderloin into a 'triptych' shape: make a cut from one end to the center without cutting all the way through, and open it like a book. Repeat the process from the center, opening it in the opposite direction. Season with salt.
Peel the apple, remove the core, and slice it thinly. Place the apple slices and pitted prunes on top of the meat, then roll it up tightly into a cylinder. Tie the meat with kitchen twine, wrapping it securely to hold its shape. Place it in an oven-safe dish.
Drizzle a bit of olive oil over the meat, season with salt, and pour the mustard sauce over the tenderloin. Bake at 180°C (350°F) for 35-40 minutes, basting the meat with the sauce every 5 minutes. Keep warm once done.
Heat the meat's cooking juices in a saucepan. Chop the spinach, and when the juices start to boil, add the spinach and cook for about 2 minutes. Stir in the diluted cornstarch and mix until the sauce thickens.
Remove the kitchen twine from the pork tenderloin and slice it. Serve with the spinach, drizzle the sauce over the top, and enjoy!
Make sure to tie the pork tenderloin tightly with kitchen twine to maintain its shape during cooking.
Baste the meat with the sauce every 5 minutes to keep it moist and enhance the flavor.
Use fresh orange juice for a more vibrant and natural flavor in the sauce.
If you don't have Reinette apples, you can substitute with another tart apple variety.
Serve the dish immediately to enjoy the tender texture and rich flavors.
Can I use a different type of apple?
Yes, you can substitute Reinette apples with any tart apple variety like Granny Smith.
What can I use instead of beer?
You can replace beer with chicken broth or apple cider for a non-alcoholic option.
How do I ensure the pork stays moist?
Baste the pork with the sauce every 5 minutes while baking to keep it moist and flavorful.
Can I prepare this dish ahead of time?
You can prepare the pork tenderloin and sauce ahead of time, but bake it just before serving for the best texture and flavor.
What side dishes pair well with this recipe?
This dish pairs well with mashed potatoes, roasted vegetables, or a fresh green salad.
