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Mar. 16th, 2011 01:02 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
coraaYes, another one! I'm indecisive.
This time I have a pork tenderloin. The method will be the same regardless (sous vide with seasonings, sear on all sides, make pan sauce with more seasonings), and the question is just: what seasonings?
This time I have a pork tenderloin. The method will be the same regardless (sous vide with seasonings, sear on all sides, make pan sauce with more seasonings), and the question is just: what seasonings?
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Pork tenderloin with....
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five-spice powder, hoisin, and honey
3 (60.0%)
mirin and ginger
1 (20.0%)
shiso and pickled plums (umeshiso)
0 (0.0%)
apples and balsamic vinegar
2 (40.0%)
maple and stone-ground mustard
3 (60.0%)
apricot and orange
2 (40.0%)
maple, orange and chipotle
1 (20.0%)
bacon
0 (0.0%)
maple, smoked paprika and ginger
1 (20.0%)
sour cherries and port reduction
2 (40.0%)
currants and red wine vinegar reduction
1 (20.0%)
apples, sage and cream
2 (40.0%)
apples and smoked paprika
1 (20.0%)
apples, rosemary and maple
4 (80.0%)
ginger, sake and shichimi
0 (0.0%)
Actually, you should use....