Bridget's Recipe Corner

With the Memorial Day weekend fast approaching, I thought offering an alternative to burgers and dogs might be a good thing. I served these "Asian inspired" marinated & grilled pork tenderloins the other night. They seemed to be a hit as my typically noisy, growing weeds kept the conversation at a minimum. They were too busy eating to talk much. The leftovers made for a tasty lunch the next day... and I was the one who got to enjoy them. YEA! Hope you enjoy it too.

Asian Inspired Tenderloins

2 1 1/2 lb. pork tenderloins

1/8 c. olive oil

1/2 c. soy sauce

2 t. garlic, minced

1 t. ginger, minced

2-3 T. honey

2 t. sesame oil

1/4 cider vinegar

2 t. red wine vinegar

1 t. dried mustard

1/2 t. red chile flakes

1 t. Sambal Oelek (Chile paste)

Combine all ingredients for marinade in small bowl. Mix/whisk well. Place tenderloins in large zipper bags. I used two and divided the marinade equally between them. Refrigerate for several hours (approximately 5-6). Preheat and prepare the grill. Discard marinade and grill until done. Let sit approximately 5 minutes. Slice and serve. I served this with steamed sushi rice and a Napa cabbage salad.

Enjoy with your favorite beverage. I might suggest Sterling Gewürztraminer. With a hint of sweetness and a hint of spice, it really complemented the dish.

Napa cabbage salad:

1/2 large Napa cabbage, finely sliced

4 green onions, finely chopped

1 package Broccoli slaw (purchased at King Soopers)

1 c. diced English cucumber

cherry tomatoes, halved (optional)

1 package ramen noodles, broken into small pieces

2 T. sesame seeds

1/2 packet ramen seasoning

Over low-medium heat, combine the noodles and sesame seeds. Watch carefully so they don't burn. When nicely browned, remove from heat and set aside until ready to serve the salad. Meanwhile combine the remaining salad ingredients in large bowl. When ready to serve, add desired amount of dressing and the toasted noodles & sesame seeds. Add more dressing if needed.

Dressing:

1/2 packet ramen seasoning

2 t. dried mustard

1 t. ground white pepper

1/4 c. cider vinegar

3 T. olive oil

2 t. water

1/4 c. soy sauce

1/4 c. Annie's Shiitake Sesame dressing

Combine in jar with lid and shake well. Toss on the salad. Enjoy!