Needed a "no brainer" recipe for last night's dinner. Made this replacing chicken with

Tessie, I think Durward's suggestions are about the best for subs. Do you not like oyster sauce?

 
You can substitute hoisin; it has a similar consistency. But then I would cut down on the honey.

 
? about the tenderloin

Did you slice the tenderloin into scallops before cooking (if so, how long did you cook it?) or did you cook it whole and then slice?

 
I cooked the tenderloin whole. The sauce was slathered overtop and it roasted for 45 min. @ 370 F.

My tenderloin was not completely defrosted though. After 30 minutes check the meat with an instant read thermometer. I usually go for a reading of 160 degrees F. Let the meat sit for 5 - 10 minutes before serving.

 
Tessie, do try the oyster sauce...

it adds a wonderful depth of flavor and is delicious in all kinds of sauces. It's not fishy at all. They sell it at Biggs in the international aisle if you want to give it a spin. Other grocers probably carry it as well. It's very good brushed on a grilled steak towards at the end of cooking.

 
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