Pork with herbs and ginger sauce
2 servings
25 minutes
Pork with herbs and ginger sauce is a harmony of flavors and textures worthy of European cuisine. Tender pork fillet infused with teriyaki aroma gains an appetizing crust when fried and baked. The ginger-honey sauce, with hints of garlic and olive oil, fills the dish with freshness and light sweetness. Salad leaves, pickled peppers, and quail eggs add color and crunch, while green onions provide a piquant touch. This dish is perfect for dinner in a warm company or festive gatherings due to its refined taste and elegant presentation.
1
Marinate a piece of pork fillet in teriyaki for ten minutes. Then fry in vegetable oil until golden brown and send to an oven preheated to 180 degrees for fifteen to twenty minutes.
- Pork tenderloin: 200 g
- Teriyaki sauce: 50 ml
- Vegetable oil: 10 ml
2
Mix olive oil with finely chopped garlic, grated ginger, honey, salt, and pepper.
- Olive oil: 30 ml
- Garlic: 2 cloves
- Ginger: 10 g
- Honey: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
Boil quail eggs, peel them, and cut them in half.
- Quail egg: 4 pieces
4
Slice the pork into thin pieces and cut the peppers in half. Mix the salad leaves with the dressing, then top with eggs, pork, peppers, and sprinkle with chopped green onions.
- Pork tenderloin: 200 g
- Marinated bell pepper: 4 pieces
- Mixed salad leaves: 50 g
- Spring onion: 10 g
