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Monday, May 5, 2008

Tenderloin tips

Since I've moved residence, our dinner will also be posted here. I haven't got the chance to take a picture because by the time I was done, everybody was so famished all we could think of was dive in. Will post this again with the picture, soon.

This dish is fast and easy. You don't want to overcook tenderloin because they will lose the juice and will turn rubbery. Most importantly, you'd want to sear the meat in super high heat. You can opt to use oil or wine in searing, I used butter because it's what's available in the pantry.


  • 1/2 kilo pork tenderloin cut in 1/2 inch bias
  • 3 tbsp toyo
  • 1 tbsp worcestershire sauce
  • juice of 2 kalamansi
  • butter
  • 3 cloves garlic, sliced
  • 2 onions, sliced in rings
  • 2 tbsp cornstarch dissolved in
  • 1/4 cup water
  • 3 siling haba (optional)
  • black pepper
  • salt


  1. Marinate the tenderloin in toyo, worcestershire sauce and kalamansi for at least 15 minutes.
  2. Sear the meat in hot butter, set aside. Set aside the remaining marinade and mix with conrnstarch water.
  3. Saute garlic in butter. When done, cook onions.
  4. Add in seared meat.
  5. Cook for 2 minutes.
  6. Pour in cornstarch/water/marinade mixture. Mix until thick.
  7. Add in siling haba. If you want a zing, cut open some. I mainly added siling haba for color.
  8. Season with salt and freshly-milled pepper.

Serves 4-5.

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