Hello everyone and welcome to my new food blog! My name’s Christine and I work as a research and development chef while also catering meals to the staff at our company. I’m going to be sharing the recipes and menu plans that I prepare at work so you can cook these delicious meals at your home! Beneath each recipe you’ll find some tips and corrections that I’ve made to the recipe; many times recipes have to be tweaked so to eliminate that step for you, I’ve pinpointed all the changes I’ve made. Today I will be showing you how I made my version of the pork tenderloin with Chinese ginger and lemon sauce.
**Helpful tips and common mistakes
Skewers are always a fun way to serve meals, I mean anything served on a stick is bound to be good, right? Start by preparing the marinade. Let cool before adding the pork or the hot marinade will cook the meat.
While you’re waiting for the marinade to cool, prepare the pork. Cut into thin slices to allow it to cook quickly.
Pork ready for 50 people!
Next comes the fun part, skewering the meat onto the sticks. Make sure to soak the skewers in water for at least 30 minutes so they don’t burn when you cook the pork.Use the remaining marinade to turn it back into a sauce and give the pork even more flavor. Reheat the sauce to kill any bacteria from the raw meat and finish with the cornstarch slurry to thicken it up. Once it is at the right consistency, pour it over the pork skewers and voila! There you have it!
The sauce for the pork was a little tart with a slight sweetness. Serving the tenderloin on skewers made them more fun to eat; perfect for large gatherings!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.