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 epicurious.com. 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.
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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.
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