This Pork Tenderloin dish will have you wanting seconds.
Si Foster shares a recipe the family will love.
Pork Tenderloin with Sesame Ginger Glaze
2 1/2 lb Pork Tenderloin
1/2 cup balsamic port vinegar ( I used “O” brand), regular balsamic is fine
1/2 cup soy sauce
1/2 cup olive oil
4 tablespoons sesame oil
4 tablespoons grated fresh ginger
2 shallot, peeled and chopped (about 1/2 cup)
salt and pepper
olive oil for searing meat
Place the pork tenderloin in a gallon Ziplock bag. Whisk all of the ingredients together in a bowl and pour 3/4 cup of the marinade over the pork. Squish the pork around in the bag to make sure has covered all areas of the pork. Reserve the remaining (about 3/4 cup) marinade to make a reduction after the pork is cooked. Do not put the reserve marinade on the pork. Set aside remaining marinade.
Marinate the pork for at least 2 and up to 24 hours in refrigerator.
This is a good time to wash and cut up the cabbage and carrots for the warm slaw to be served with the pork.
Preheat oven to 425, with rack on top third of oven.
When the pork is done being marinated, Turn the heat on the stove to medium high heat. Place a tablespoon or two of olive oil into the pan after the pan is hot.
Remove the meat from the marinade and season the meat generously with salt and pepper. Let any excess marinade drip off the meat before searing, so you won’t get splattered by the hot oil/liquid reaction. Discard marinade.
Using tongs, carefully sear the meat on all sides for about 2 minutes per side. When the meat is browned on all sides, remove from pan with tongs and set on a baking sheet.
Cook for 15-18 minutes at 425. Do not over cook. Remove meat from oven, and immediately wrap meat in Saran or other plastic wrap tightly. Set aside.
Make the reduction:
Take the remaining reserved marinade (that was not used with meat) and place in the same pan used to sear the meat, do not wipe out pan. Heat over medium high heat until boiling. Simmer for about one minute. Add water if too thick (1-2 tablespoons). Remove from heat.
Warm Cabbage Slaw with Tarragon Mayo
2 cups green cabbage, washed and sliced thin
2 cups purple cabbage, washed and sliced thin
2 cups dark leafy greens, such as: spinach, kale or mustard greens
2 large carrots, or 1 1/2 cups baby carrots, sliced into thin pieces,
or 1/2 bag of matchstick carrots
1/2 cup water
2-3 tablespoons white balsamic or cider vinegar
salt and pepper
Use a wok or large fry pan to cook the slaw. Place the cabbage and carrots in the pan with the water. Turn the heat on high and bring water to a boil. Cover and cook the vegetables for about 5 minutes, or until the cabbage is slightly wilted. Remove from heat. Toss with salt and pepper and vinegar. Keep lid on until ready to serve.
Whisk together all ingredients to make tarragon mayo. Serve drizzled on top of cabbage slaw or (I like it) on the side.
When ready to serve dinner:
Remove the meat from plastic wrap. Place on cutting board and slice into 3/4-1 inch thick medallions. Place the meat on a serving platter and pour the sauce over the meat. Serve with warm cabbage slaw and tarragon mayo.
Makes 8 servings
1/2 cup mayo, regular or low fat
1/4 cup fresh, or 2 tablespoons dry tarragon
2 tablespoons green onion
1 tablespoon vinegar
salt and pepper
Baked, Spiced Sweet Potato Fries
4 medium sweet potatoes, peeled, sliced and cut into long thin slices
1 tablespoon brown sugar
1 teaspoon coarse salt
fresh ground pepper
1/2 teaspoon cumin, ground
1-2 tablespoons rosemary fresh or dried
1/4 teaspoon cayenne, optional
Place cut sweet potatoes on baking sheet. Brush with olive oil. Sprinkle with all dry ingredients.
Bake at 450 for about 15 minutes on upper third of oven.
If you like the potatoes to get a little browned and crispy, use the convection setting if available, or just switch to broil setting and place the pan on top rack for about 1 minute after initial cooking, watch closely, so your fries don’t get too charred.
If you are on a budget, and don’t have the spices listed, sprinkle with salt and pepper and drizzle a little oil over the top. Bake as directed. Experiment with spices you may have in your kitchen. Anything with garlic (garlic salt) works well too!
Visit abountifulkitchen.com for this and other great recipes.