John Myers
Orange Marinated Loin Snakes
The perfect orange marinated loin snakes recipe with a picture and simple step-by-step instructions.
- 1 piece Pork loin (ma) fresh
- 1 piece Orange
- 1 piece Onion
- 1 piece Red peppers
- 1 piece Fresh ginger / the size of a thumb tip
- 2 piece Garlic cloves
- 1 tsp Dijon mustard
- 3 tbsp Soy sauce dark
- 1 shot Maple syrup
- 3 piece Shish kebab skewers wood
- Salt
- Pepper
- 1 Hot peppers
- 10 Dried mushrooms
- Sauce binders
- Wash the loin, remove the skin and cut lengthways into 3 equal slices.
- Cut the onion into quarters and remove from the inner 12 onion quarters, medium-chop the remaining onion.
- Peel and core the garlic and chop very finely together with the sliced ginger and the pitted peppers.
- Put the mustard, soy sauce, the juice of the orange in a bowl and stir well, followed by the chopped onions, garlic, peppers and ginger. Everything is stirred well again.
- Now the loin strips are placed on the skewer in a serpentine shape, a quarter of an onion is skewered in each of the serpentine valleys to fill the cavity until the skewer is full, lightly pepper and salt to taste.
- Now we put the skewers in a shallow bowl, cover them with the marinade and put them in a cool place for 2 hours.
- The skewers are then removed from the marinade and cooked in a steak pan depending on how you want to cook them (with us two medium and one well done).
- From the frying fat, together with the marinade and dried mushrooms as well as sauce thickener, a delicious hunter’s sauce was made for serving and served with butter beans and potatoes.
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