Wednesday, September 1, 2010

monday - spicy soy pork tenderloin, grilled asparagus, cilantro rice

After three long weeks away, my husband came home this past weekend, so I made his favorite pork recipe to celebrate. Unfortunately, he came home with a nasty bug so he was unable to eat it. Regardless, it was tasty! I served the pork with simple grilled asparagus and baby bok choy (toss with olive oil, salt, and pepper, and grill until just tender, about five minutes) and cilantro rice from I cooked the rice in the pressure cooker (15 minutes instead of the usual 35 to 40), then stirred in the cilantro oil. If you aren't a fan of cilantro, I think parsley would be a good substitute.

Spicy Soy Pork Tenderloin

1/4 cup reduced-sodium soy sauce
2 tablespoons sugar
1 clove garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon chile garlic sauce
1 tablespoon toasted sesame oil
1 pound pork tenderloin, trimmed of fat

To make marinade, whisk soy sauce and sugar in a medium bowl until sugar is completely dissolved. Stir in garlic, ginger, chile garlic sauce, and oil.

Place pork in a resealable plastic bag. Add marinade and seal bag, squeezing out excess air. Turn bag to coat pork. Refrigerate for at least 1 hour, turning bag once to redistribute the marinade.

Preheat grill to medium-high. Remove pork from bag, discarding marinade, and place on grill over direct heat. Cook pork, turning until seared on all sides, 3 to 5 minutes. Transfer pork to indirect heat and continue to cook until just cooked through and an instant-read thermometer reads 150° F in the thickest part of pork, about 10 to 15 minutes. Transfer pork to a cutting board. Let rest for 5 minutes before slicing.

Makes 4 servings.

Cilantro Rice

1 1/3 cups chopped fresh cilantro
1 green onion, thinly sliced
1 teaspoon grated fresh ginger
3 tablespoons olive oil
1 tablespoon toasted sesame oil
1 teaspoon (or more) rice vinegar
Salt and pepper, to taste
2 cups cooked brown rice, warm

Combine cilantro, green onion, and ginger in food processor. Add both oils and 1 teaspoon vinegar. Blend until almost smooth. Season cilantro oil to taste with salt, pepper, and more vinegar, if desired. Drizzle cilantro oil over warm rice and stir to combine.

Makes 4 servings.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.