Every time we make this recipe and rewarm it at work, we have to share a bite with our friends because it smells C good. Well, it tastes amazing too! This recipe (as well as many other wonderful recipes) comes from the cookbook of my stepmom's cookbook. We discovered one of the times we went back to Québec and we fell in love with it. Of course, there is maple syrup involved: how do you think I was going through 1 gallon (yes, 4 L) of maple syrup a year!?!?! If you can't find it, use honey or pancake syrup (but it won't taste the same... ;)
The recipe is good for 4 people.
Mix together:
- 80ml of maple syrup
- 2tbsp of soy sauce
- 2tbsp of ketchup
- 1tbsp of strong mustard
- 1tbsp of orange juice
- 1tsp of curry powder
- 1tsp of grounded coriander
- 2 cloves of pressed garlic (or half a teaspoon of garlic powder)
- 1tsp of Worcestershire sauce
Put in a big watertight freezer bag and add a pork filé (500-600g)
Let the pork marinate for at least a couple of hours (or overnight).
Transfer the pork to a pan and fry in a little bit of oil at high intensity 1-2 minutes on each sides. Put in the oven at 180°C uncovered until the inside is slightly pink (30-35 minutes). I like turning it and brushing it with the marinade every 5-10 minutes. I put a lot of the marinade each time so in the end I have little left and I just pour it all over to prevent to meat from being dry.
Wait 5 minutes before slicing and enjoy!
Goes super well with the Polynesian rice.
The recipe is good for 4 people.
Mix together:- 80ml of maple syrup
- 2tbsp of soy sauce
- 2tbsp of ketchup
- 1tbsp of strong mustard
- 1tbsp of orange juice
- 1tsp of curry powder
- 1tsp of grounded coriander
- 2 cloves of pressed garlic (or half a teaspoon of garlic powder)
- 1tsp of Worcestershire sauce
Put in a big watertight freezer bag and add a pork filé (500-600g)
Let the pork marinate for at least a couple of hours (or overnight).
Transfer the pork to a pan and fry in a little bit of oil at high intensity 1-2 minutes on each sides. Put in the oven at 180°C uncovered until the inside is slightly pink (30-35 minutes). I like turning it and brushing it with the marinade every 5-10 minutes. I put a lot of the marinade each time so in the end I have little left and I just pour it all over to prevent to meat from being dry.
Wait 5 minutes before slicing and enjoy!
Goes super well with the Polynesian rice.
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