easy pork dinner

Thai garlic pepper pork is an irresistible dish that is very easy to make and can be whipped up in 20 minutes! It&#39;s great with rice or porridge. Add cucumber slices to the combo and there you have the perfect dinner for any evening.

Thai Garlic Pepper Pork Recipe

white peppercorns

garlic

pork

salt

oyster sauce

soy sauce

cilantro leaves (for garnish)

cucumber

Add the white peppercorns to the mortar and pound until fine.In a mortar, pound the white peppercorns until fine with a pestle. Add the garlic and give it a few pounds. The garlic doesn&#39;t need to be fine.

With the pounded white peppercorns still in the mortar, add the garlic to it and roughly pound. Make sure the garlic is not too fine.

Place the pork in a bowl and season with salt and the garlic and pepper mixture. Massage to mix everything together for about 1 minute.Heat the oil in a frying pan over medium-high heat and fry the pork once the oil is hot.

Set a pan over medium heat and add oil to the pan.

Place the pork in the pan to fry.

Season the pork with oyster sauce, soy sauce and sweet soy sauce.

Remove from heat when the pork is done and serve with rice or porridge or let cool and store in the refrigerator.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1651199569/qeplc6ildeppkaxfvijb.mp4

Thai garlic pepper pork is an irresistible dish that is very easy and takes 20 minutes maximum to cook! It's great with rice or porridge. Add cucumber slices to the combo and there you have the perfect dinner for any evening in.

Thai Garlic Pepper Pork | Moo Gratiem

Sweet, and juicy, with warm spices and a caramelized crust, this is an easy but elegant way of preparing perfect pork tenderloin, every time.

Dijon and Honey Glazed Pork Tenderloin

1.5–2 lbs pork tenderloin (680–900 g)

brown sugar (100 g)

Dijon mustard

tbsp white vinegar

tbsp honey

maple syrup

garlic cloves, finely chopped

tsp black pepper

tsp allspice

1–2 tbsp canola oil, for searing

Rinse the pork tenderloin under cold water and pat it dry with paper towels.

Place the tenderloin into a large zip-top plastic bag.

1. Prepare the Pork Tenderloin

In a small bowl, whisk together the brown sugar, Dijon mustard, white vinegar, honey, maple syrup, chopped garlic, black pepper, and allspice until smooth.

Reserve 5 tablespoons of the marinade for later use.

2. Make the Marinade

Pour the remaining marinade into the zip-top bag with the pork.

Seal the bag, removing as much air as possible, and massage the marinade into the pork to coat it thoroughly.

Refrigerate for at least 4 hours, but preferably overnight.

3. Marinate the Pork

Remove the marinated pork from the refrigerator 30 minutes before cooking to bring it to room temperature.

Place the tenderloin on a wire rack over a baking sheet and let it rest uncovered. This will help dry the surface for better browning.

4. Prepare for Cooking

Heat 1–2 tablespoons of canola oil in a large oven-safe skillet (such as cast iron) over medium-high heat.

Remove the pork from the marinade and let any excess drip off (discard the bag and marinade).

Sear the pork on all sides, about 1–2 minutes per side, until it develops a golden-brown crust. This should take about 5 minutes in total.

5. Sear the Pork

Transfer the skillet with the seared pork directly into the preheated oven.

Roast for 15–20 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with a meat thermometer (the temperature will continue to rise as you let the meat rest).

6. Roast the Pork

Remove the skillet from the oven and transfer the pork to a cutting board.

Let the pork rest uncovered for at least 10 minutes to maintain its crust and redistribute the juices.

7. Rest the Pork Uncovered

Slice the pork tenderloin across the grain into 1/2-inch thick pieces.

Drizzle the reserved marinade over the slices for added flavor before serving.

8. Slice and Serve

I'm not a big pork fan, but you made this look and sound so delicious, so I had to make it and it was absolutely fantastic :)

Honestly the best meat I've ever made or tasted in my life
Honest
Better than restaurant food
Better than thanksgiving dinner
I think you've just given me a new reason to exist

And to the commenter above, the 5 tbsp of glaze pouring over the finished dish!

My. Goodness. 
This is what heaven tastes like :')

This was awesome! My husband is ready for me to make it again.

This was great and easy.  It was also absolutely great on my sweetpotatoe bake. I used the sauce instead of just butter and br. Sugar. Wow!!!

This is going to be on my new years eve table for sure, made it last year and it was delicious. juicy pork!

Danke for a perfect recipe the tenderloin came out so moist. I took it at 145F but I think it would have been even better at 140F. the temperature continued up by about 4 degrees just like you predicted.

Turned out so fabulous! The glaze is amazing!

Turned out really good, I thought it felt a little too pink in the middle at the original temp, so I gave it some extra time and it was perfect for my taste.

Top 3 easy pork dinner recipes from across the web

The most viewed easy pork dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Thai Garlic Pepper Pork Recipe

Dijon and Honey Glazed Pork Tenderl...

Dijon and Honey Glazed Pork Tenderl...

Top 3 easy pork dinner recipes from across the web

The most viewed easy pork dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Garlic Pepper Pork Recipe

Dijon and Honey Glazed Pork Tenderl...

Dijon and Honey Glazed Pork Tenderl...

The most viewed easy pork dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine