Roast Pork Tenderloin with Asian Glaze

from My Kitchen Cafe
image from Karrissa's Kitchen

INGREDIENTS:
3 tablespoons soy sauce
3 tablespoons light brown sugar
1 tablespoon peeled and minced fresh ginger
3 teaspoons Asian sesame oil
3 garlic cloves, finely minced
1/2 teaspoon crushed hot red pepper flakes
2 pork tenderloins, trimmed of excess fat and any thin silver skin
1 scallion (green onion), white and green parts, thinly sliced for garnish

DIRECTIONS:
1. Preheat the oven to 400 degrees. Line a small roasting pan (or use a 9X13-inch baking dish) with foil and lightly oil the foil. This is important because the glaze has a high sugar content and will scorch during roasting.
2. Meanwhile, combine 2 tablespoons soy sauce, 2 tablespoons brown sugar, 1/2 tablespoon ginger, 2 teaspoons sesame oil, 2 minced garlic cloves, and 1/4 teaspoon red pepper in a self-sealing plastic bag and mix to dissolve the sugar. Add the pork tenderloins and close the bag. Toss the meat in the bag to coat it with the marinade. Marinade for at least 30 minutes or up to 3 hours.
3. Remove the pork tenderloins from the marinade and place in the roasting pan. Drizzle about half of the marinade over the pork. Discard the remaining marinade. Roast for 15 minutes. Baste the pork with the marinade in the roasting pan. Continue roasting until an instant-read thermometer reads 160, about 25 minutes more. The marinade will eventually thicken and scorch, but the foil will protect the pan, so don’t worry. Transfer the pork to a cutting board and let stand for 5 minutes.
4. While the pork is resting, bring the remaining 1 tablespoon soy sauce, 1 tablespoon brown sugar, 1/2 tablespoon ginger, 1 teaspoon sesame oil, 1 minced garlic clove and 1/4 teaspoon red pepper to a boil over high heat in a small saucepan.
5. Cut the roast pork crosswise on a slight diagonal into thin slices and arrange the overlapping slices on a platter. Drizzle the hot marinade over the pork, sprinkle with the scallion, and serve immediately.

*Camden and Zeb both loved this recipe as well as Zeb's med school buddies. Camden kept asking for "Mor, mor!" he loved it so much! I made 2 pork tenderloins as the recipe calls for since I was feeding our family as well as 3 of Zeb's friends. One pork tenderloin would be plenty for a small family though. The marinade was yummy and this was a great pork tenderloin recipe. It was super juicy and moist. We served the pork tenderloin with fried rice and steamed broccoli.

Fried Rice

from Our Best Bites
image from Karrissa's Kitchen

INGREDIENTS:
2 cups white rice, uncooked (4 cups cooked rice)
3 TBS butter
1/4 cup red onion, minced
2 TBS green onions, chopped
1/2 TBS garlic, minced
1/4 cup carrots, chopped
1/2 cup mushrooms, chopped
8 oz. (1/2 bag) of coleslaw mix
3-4 generous TBS soy sauce

SEASONING:
1/2 TBS dried onion
1/2 TBS Kosher salt
1/2 tsp garlic powder
3/4 tsp black pepper
1/4 tsp celery salt
3/4 tsp sugar

DIRECTIONS:
1. Cook rice.
2. Heat butter over medium heat and saute garlic, onions, carrots, and cabbage until carrots are tender.
3. Add cooked rice, soy sauce, and seasoning to taste (you may not need all of it.)

*This rice has such a sweet flavor and everyone loved it. I added a little less soy sauce than it called for and let people add more as desired.