Monday, April 14, 2008

Pork Tenderloin with Broccoli and Bean Thread Noodles


Once again, pork tenderloin is a meal we cook frequently. Rub the meat with oil and sprinkle with a rub. I used 'Tosa City Blend from The Spice House for today's entree. Brown it well (Rule #2) on all sides over medium high heat, then put it a 425F oven until the internal an internal temperature of 155F. Let rest for 10 minutes. We made a light gravy with the fond and chicken stock (Rule #3).

The broccoli is just steamed until tender.

We like these Chinese bean thread noodles. Soak in cold water for about ten minutes then add to boiling water for around four more.

We usually get the Pearl River soy sauce shown in the photo.
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