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Roasted Pork with Sweet and Sour Cucumbers Recipe

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This recipe for Roasted Pork with Sweet and Sour Cucumbers is from The Harr Family Book of Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp soy sauce
2 tbsp tomato paste
1 garlic clove, peeled
1 # pork tenderloin
2 small cucumbers
2 tbsp minced red onion
2 tbsp rice vinegar
1 tsp sugar
pinch red pepper flakes
Directions:
Directions:
Heat oven to 450º with an oven rack in the top third. Line a rimmed baking sheet with foil.
In a mini food processor, combine the soy sauce, tomato paste, and garlic. Process to a smooth puree.

Place the pork between 2 pieces of parchment or waxed paper. With a meat pounder or small heavy skillet, pound to a 3/4 inch thickness.
Coat 1 side of the pork with about 1/3 of the puree. Turn and coat liberally with the remaining puree. Place the pork on the baking sheet. Roast for 15-20 minutes, until cooked through but still juicy (an instant-read thermometer should register 150ºF). Let the pork sit briefly then thinly slice crosswise.
While the pork is cooking, peel the cucumbers and halve lengthwise. Scrape out the seeds with a spoon and thinly slice the halves crosswise. In a medium bowl, combine the cucumber, onion, vinegar, sugar and red pepper flakes.
Serve the sliced pork with the cucumbers alongside. If you like, drizzle a little of the liquid from the bowl of cucumbers over the meat.
Personal Notes:
Personal Notes:
Sweet and sour cucumbers are a flavorful alternative to sauerkraut as an accompaniment for pork. Pounding the tenderloin allows it to roast in just 20 minutes.

 

 

 

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