John Myers
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Ingredients
Pork tenderloin et pineapple opere:
- 1 Suilla infula approx. DC g*
- 300 g facto crustae
- 200 ml pineapple sucus
- 1 tbsp Dulce SOY condimentum
- 1 tbsp Fusce condimentum
- 1 tbsp Tenues SOY liquamine
- 2 tbsp brunneis sugar
- 2 tbsp Lux rice vinegar
- 2 magna urgens Sal crassum mare de mola
- 2 magna urgens Piper de mola varia
- 2 tbsp eros oleum
- 1 tbsp amulum Tapioca
Basmati oryza quaere:
- 100 g rice Basmati
- 1 tsp Mitis requirunt pulveris
- 0,5 tsp salis
Servite:
- 1 Mini tomatoes incidi pro ornatis
Instructions
Pork tenderloin et pineapple opere:
- Munda / tenderloin suilla remove, lava, pat arida cum charta coquina, incide in approx. 1 cm crassis pecias et locum iuxta se in patera. Factus ex pineapple suco (200 ml), liquamine dulcis soy (1 tbsp), liquamine obscuro soy (1 tbsp), liquamine tenui soy (I tbsp), saccharo fusco (1 tbsp), aceti levi rice (2 tbsp), crasso mari sal e mola (2 magni urgens) et piperis coloratum ex mola (2 ternum magnum) marinade misce, super pecias vittae suillae diffusa, claua intege et in fridge / marinate circiter 2 - 5 horas pone. Quarta in pineapple crustae. Suilla vitta pecias e marinade remove, eas bene exhauriat et in portionibus ab utraque parte in opere cum oleo eroso (II tbsp). Serva crustae cauteriatam in ore operis. Deglaze / infunde in marinade et coques / coque circiter 2 minuta. In pineapple frusta adde et coques iterum ad 2 minuta circiter. Denique amylum tapioca cum aqua frigida modice misce et in opere excitabis. Ut primum liquor crebrescere incipit, focum sume de foco.
Basmati oryza quaere:
- Excita basmati oryza in 250 ml aquam salsam (½ teaspoon sal) cum leni currendi pulvere (1 teaspoon), fer ulcus et coques in furno circiter XX minuta.
Servite:
- Preme oryzae basmati quaerendi in poculum aqua frigida ablutum et in laminam converte, tenderloinum porcinum et opere pineapple et ornatis cum dimidia lycopersica, serve.
