{"id":897,"date":"2018-04-06T08:13:03","date_gmt":"2018-04-06T15:13:03","guid":{"rendered":"http:\/\/www.igourmand.com\/?p=897"},"modified":"2018-04-06T08:13:03","modified_gmt":"2018-04-06T15:13:03","slug":"pork-tenderloin-asian-nectarines-and-cambray-onion-lucito","status":"publish","type":"post","link":"https:\/\/www.igourmand.com\/?p=897","title":{"rendered":"Pork Tenderloin Asian Nectarines and Cambray Onion Lucito"},"content":{"rendered":"<p><a href=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2018\/04\/iGourmand18-04Mk02A.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2018\/04\/iGourmand18-04Mk02A.png\" alt=\"\" width=\"720\" height=\"480\" class=\"alignleft size-full wp-image-898\" srcset=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2018\/04\/iGourmand18-04Mk02A.png 720w, https:\/\/www.igourmand.com\/wp-content\/uploads\/2018\/04\/iGourmand18-04Mk02A-300x200.png 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/a><\/p>\n<div style=\"width: 720px;\" class=\"wp-video\"><video class=\"wp-video-shortcode\" id=\"video-897-1\" width=\"720\" height=\"406\" preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2018\/04\/iGourmand18-04mk02.mp4?_=1\" \/><a href=\"https:\/\/www.igourmand.com\/wp-content\/uploads\/2018\/04\/iGourmand18-04mk02.mp4\">https:\/\/www.igourmand.com\/wp-content\/uploads\/2018\/04\/iGourmand18-04mk02.mp4<\/a><\/video><\/div>\n<p><strong>Piece A<\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>1 1\/2 to 2 pounds pork tenderloin<br \/>\n6 nectarines, quartered and pitted<br \/>\n10 cambray onion<br \/>\n3 tbs Tequila<br \/>\n2 tbs Hoisin sauce<br \/>\n2 tbs soy sauce<br \/>\n2 tbs sesame oil<br \/>\n2 tbs grated ginger<br \/>\n2 cloves garlic<br \/>\n3 tbs roasted sesame seed<\/p>\n<p><strong>Preparation<\/strong><\/p>\n<p>1. In a small bowl, combine nectarines, cambray onion. Tequila, Hoisin sauce, soy sauce, sesame oil, ginger, garlic and roasted sesame seed.<br \/>\n2. Cut pork 1\/2 lenght.<br \/>\n3. Place pork tenderloin in medium casserrole dish.<br \/>\n4. Coat with marinade. Cover casserolle dish with plastic wrap. Refrigate at least 2 hours.<\/p>\n<p><strong>Lucito<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Piece A Ingredients 1 1\/2 to 2 pounds pork tenderloin 6 nectarines, quartered and pitted 10 cambray onion 3 tbs Tequila 2 tbs Hoisin sauce 2 tbs soy sauce 2 tbs sesame oil 2 tbs grated ginger 2 cloves garlic 3 tbs roasted sesame seed Preparation 1. In a small bowl, combine nectarines, cambray onion. &#8230; <a title=\"Pork Tenderloin Asian Nectarines and Cambray Onion Lucito\" class=\"read-more\" href=\"https:\/\/www.igourmand.com\/?p=897\" aria-label=\"Read more about Pork Tenderloin Asian Nectarines and Cambray Onion Lucito\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,14,24,33,17,25,4,34],"tags":[],"class_list":["post-897","post","type-post","status-publish","format-standard","hentry","category-cooking","category-cooking-videos","category-eating","category-ingredients","category-main-dishes","category-pictorial","category-recipes","category-videos"],"_links":{"self":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/897","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=897"}],"version-history":[{"count":1,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/897\/revisions"}],"predecessor-version":[{"id":900,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/897\/revisions\/900"}],"wp:attachment":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=897"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=897"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=897"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}