Pork tenderloin with soy sauce and caramel

I love these complete Thermomix recipes, in which you cook a meat in the varoma and take the opportunity to put vegetables in the basket and on the varoma tray, which we will have ready for other dishes such as salad or vegetable cream. In this case, we have prepared pork tenderloin, in a roasting bag, with a caramel soy sauce. It is an original Thermomix recipe, to which I have modified the proportions of the sauce to adapt it more to home tastes.

It is a super simple recipe, which I recommend, especially because you can leave it prepared in advance and then serve it at lunch or dinner time. I cut the sirloins in thin slices when they are cooled with a very sharp knife, but you can cut them into thick slices or into cubes or whatever you like to taste it best. In fact, I cut it all up and stored it in tuppers with its sauce, so they are ready to eat whenever we want!

If you like this type of dish, I recommend you try the salted chicken, an idea substitute for industrial sausages.

Pork tenderloin with soy sauce and caramel

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Pork tenderloin prepared in a roasting bag at the Varoma, accompanied by an exotic soy sauce and caramel. Ideal as a snack cut into thin slices.

• Irene Arcas

• Kitchen: Modern
• Recipe type: meat
• Calories: 125
• Rations: 6

• Cooking time: 35M
• Total time: 35M

Ingredients

• 2 pork tenderloins (350-400 gc / u)
• Freshly ground black pepper
• Sal Island

Sauce:

• 2 teaspoons of sweet paprika
• 3 tablespoons of assorted dried aromatic herbs (oregano, thyme, rosemary, etc.)
• 4 tablespoons of liquid caramel
• 4 tablespoons soy sauce
• 1 tablespoon ground ginger
• 1 tablespoon garlic powder (optional)
• 1 tablespoon of mustard
• juice of 1/2 lemon
• 1 hoja de laurel
• 550 g of water

Preparation

1. Season the sirloins on all sides.

2. We put all the ingredients of the sauce in the roasting bag and we introduce the seasoned sirloins. We close the bag well and mix and shake the bag so that the sauce mixes and is evenly distributed throughout all the fillets.

3. We put 1500 g of water in the glass and place the fillets in the varoma container, and this on top of the glass. We program 35 minutes, varoma temperature, speed 1.

4. You take the bag carefully, open it carefully not to burn yourself and remove the sirloins and collect the sauce in a container. Read a little below for instructions on the sauce if it has been too runny.

5. Wait for it to cool if you want to slice it, if you do it hot it will break.

Notes

If the sauce is too liquid, you can reduce the sauce in the following way. Remove the tenderloins from the bag and pour the liquid into the glass. Program [b]5 minutes, varoma temperature, speed 2. [/b][br][br]While it is heating, add [b]1 teaspoon of cornflour into a glass with 50 g of cold water[/b]. Stir well and add to the sauce.[br][br][br]You can take the opportunity to cook some legumes in the glass while the sirloins are cooked on top.

TM21 equivalences