The tenderloin tastes better this way

In real life, tenderloin is a common meat. The meat is smooth and tender, making it very suitable for children or middle-aged and elderly people. The nutritional value of tenderloin is also high and it is rich in protein. Regular consumption can meet the body's protein needs. There are many ways to cook it, and each method has a unique taste.

How to make tenderloin

Grilled Mushroom Tenderloin

Material

2 slices of toast, cheese, a little white pepper, mushroom sauce, 1 onion, 200 grams of mushrooms, 50 ml red wine, 0.5 tablespoon unsalted butter, 50 ml fresh cream, 1 teaspoon salt

practice

1. Wash the tenderloin, wipe dry, then sprinkle a layer of salt and white pepper evenly on the surface and marinate for a while.

2. Place tin foil on the baking tray and fold up the four sides of the tin foil. This way, the soup will not flow everywhere when grilling, and it will be very convenient to clean the baking tray.

3. While roasting the tenderloin, make a mushroom sauce. Remove the membrane of the onion, wash it, and cut it into strips. Wash and chop the mushrooms for later use. Put the unsalted butter in a pan, cook it over low heat until it melts, then add onions and mushrooms to sauté fragrant, then add red wine and cook until thick, finally add fresh cream, turn off the heat when it boils, and add salt to taste. I did not add red wine, just mushrooms and onions with a strong milky flavor, and it tasted good.

4. After the mushroom sauce is ready, the tenderloin should be almost done. Take out the roasted tenderloin and slice it.

5. Clean the baking tray where the tenderloin was just roasted, cover it with tin foil, put in some toast slices, place the roasted tenderloin on the toast slices, pour mushroom sauce on it, and then put cheese slices on it, or sprinkle some shredded cheese on it, and bake in the oven until the cheese is melted.

Colorful pork tenderloin

Material

Ingredients: 250g potatoes (yellow skin), 25g fresh mushrooms, 25g green peppers, 25g carrots,

Seasoning: 2g MSG, 2g ginger, 1g sugar, 2g cooking wine, 10g pea starch, 3g sesame oil, 75g peanut oil

practice

1. Peel the potatoes, cut into thin strips, wash and drain, mix with dry starch and shake to loosen;

2. Wash and cut the soaked mushrooms, green peppers and carrots into thin strips;

3. Put the wok on the fire, add cooked peanut oil, heat it to 50%, put the shredded potatoes into the oil pan and fry them, use chopsticks to separate them to prevent them from sticking, fry until they are cooked, pour them into a colander to drain the oil;

4. Leave a little oil in the pan, add minced ginger, green pepper, mushroom and carrot and stir-fry for a few times;

5. Add salt, sugar, cooking wine, soup, MSG and shredded potatoes, stir-fry for a few times to thicken, drizzle with sesame oil, stir-fry quickly and serve.

Sauce-flavored pork tenderloin

Material

Pork tenderloin, cooking wine, egg white, starch, bean paste, chopped green onion, sugar, dark soy sauce, chicken essence

practice

1. Cut the pork tenderloin into thin strips, add cooking wine, egg white and starch and mix well.

2. Put the bean paste, chopped green onion, a spoonful of sugar, appropriate amount of dark soy sauce, chicken essence and water in a bowl and mix well.

3. Put some oil in the pan, add the shredded pork tenderloin and stir-fry over low heat.

4. When the shredded meat changes color, pour in the prepared sauce and simmer over low heat.

5. Sprinkle with chopped green onions and serve.

Fruity tenderloin

Material

Ingredients: 500 grams of pork tenderloin,

Seasoning: 20g cooking wine, 3g salt, 10g soy sauce, 20g sugar, 75g ketchup, 50g lemon juice, 5g green onion, 5g ginger, 3g sesame oil, 40g peanut oil

practice

1. Wash the green onion and ginger separately, cut the green onion into sections and the ginger into slices for later use;

2. Clean the tenderloin, cut it into 4 cm long and 1 cm thick strips, and marinate it with rice wine, soy sauce, green onion and ginger for 10 minutes;

3. Heat the oil in a pan until it is 70% hot, add the meat strips, fry until the surface is hard and golden yellow, then remove from the oil;

4. Leave a little oil in the original pot, pour in tomato sauce, rice wine, refined salt and sugar to mix;

5. Add the meat strips and appropriate amount of water and bring to a boil, skim off the foam, then simmer over low heat until the meat is well-seasoned.

6. When the soup is thick, add lemon juice and sesame oil, then remove from the heat, let cool and serve in a bowl.