Sesame pork

I found a recipe for sesame crusted pork chops with sweet and sour sauce that I decided to adapt for a pork tenderloin. It went well with cous cous to sop up the sauce. I made more sauce than the recipe called for but my family asked that I make more next time!

Sesame crusted pork tenderloin

  • pork tenderloin
  • salt and pepper
  • peanut oil
  • sesame seeds
  • apricot jam
  • soy sauce

Season pork with salt and pepper. Brush with peanut oil and sprinkle generously with sesame seeds. Grill pork on a grill mat for about 15 minutes, turning several times. While pork is cooking, melt apricot jam and soy sauce in a saucepan over low heat. (I used 3 TB of each and everyone wanted more – I think next time I’ll do 5 TB of each. Samantha’s vote was to increase the quantity of the jam.) Slice pork and serve with cous cous and sauce.

Orange grilled pork

I clip recipes out of magazines and keep them in folders by category (poultry, meat, salads, etc.)  I flip through for inspiration.  This was from a free magazine distributed by the grocery store a few years ago.  I don’t know why I haven’t made it sooner!  Looks like just the thing for a rainy, gloomy day.

Brine

  • zest from 1 orange
  • 1 cup water
  • 1 3/4 cups orange juice
  • 1/4 cup lemon juice (I will use a mix of fresh lemon juice and bottled lemon juice
  • 3 Tb Kosher salt
  • 2 TB brown sugar
  • 1/4 cup soy sauce
  • 1/4 tsp Chinese five-spice powder
  • 1 cup ice
  • 1 pork tenderloin, butterflied (cut lengthwise down the center off the tenderloin without cutting all the way through.  Then spread meat on a cutting board, cover with plastic wrap and pound to about 1/2 inch thick)

Combine orange zest and water in a small saucepan and bring to a boil.  Remove from heat and let cool.  Combine with other ingredients.  Put pork in a ziplock bag with brine and refrigerate for 2 – 4 hours.

Remove from fridge and discard brine.  Pat pork dry..  Grill for 2-3 minutes on each side.  Then brush with glaze, grill for another minute and then turn and repeat for the other side.  When pork registers 135 – 140, remove pork from grill.  Let rest and serve with dipping sauce and roasted sweet potatoes.

Glaze

  • 1/4 cup orange marmalade
  • 2 TB orange juice
  • 2 tsp soy sauce
  • w tsp hoisin sauce
  • 1 tsp minced ginger

Heat marmalade and orange juice until marmalade is soft.  Stir in remaining ingredients and set aside until ready to grill.

Dipping sauce

  • 1 cup orange juice
  • 1/2 cup lemon juice
  • 1/4 cup lime juiuce
  • 2 tsp fresh grated ginger
  • 2 TB brown sugar
  • 1 tsp sriracha
  • 2 TB fish sauce

Combine juices, ginger and brown sugar in a small saucepan and boil for 5 minutes.  Stir in Sriracha and fish sauce and boil until syrupy.  Set aside until ready to serve.

Serve with roasted sweet potatoes.

Update:

This was delicious!  Samantha said she liked it even better than the hoisin pork – that is high praise indeed.  I bought these plates at a silent auction a long time ago.  Doesn’t it look pretty?

orange pork

Detox continues

We are continuing our recovery from so much good food on our beach weekend.  I had originally planned to have this with rice and then gave it another thought and substituted grilled asparagus for the rice.  Here is the pork recipe.

Grilled Hoisin Pork

  • 1 jar of Hoisin sauce
  • 3 TB honey
  • 2 TB sherry
  • 1 tsp sesame oil
  • 1 pork tenderloin

Combine Hoisin sauce, honey, sherry and sesame oil in a small saucepan and heat, stirring for about 5 minutes until thick.  Let cool.  Use about 1/2 of the marinade on the pork and refrigerate for 4 -6 hours (or overnight).  Grill pork about 10 minutes or until 140 on a meat thermometer.  Heat remaining sauce and serve with pork.  Toss asparagus spears with olive oil, salt and pepper and grill.

Grilled hoisin pork and asparagus

Grilled hoisin pork and asparagus

Grilled Hoisin Pork and Asparagus

I was really glad that I had most of tonight’s dinner done.  Hectic evening – daughter had swimming lesson, husband had tennis and meeting and knowing that there wasn’t much to do was what saved us.  If you followed along and marinated the pork last night, here is all that needed to be done to fix tonight’s dinner.

Grilled Asparagus

Brush asparagus with 1 – 2 tsps of sesame oil.  (The sesame flavor goes well with the Hoisin pork).  Grill asparagus for 6 – 8 minutes.  (NOTE: If asparagus is pencil thin, grill for about half the time.)

Hoisin Pork

Grill about 20 minutes or until internal temperature registers about 135 on a meat thermometer.  This produces medium rare – if you prefer your pork with no pink, cook a little longer.  Let pork rest a few minutes and slice.

Heat sauce over low heat and spoon some sauce over each serving.

Save leftover pork and sauce for Wednesday’s salad.  It also makes a delicious sandwich.  Alternatively, the pork and sauce freeze well and can be saved for another week.

The hoisin sauce has a great flavor and this is one of my favorite summer dinners.  Almost all done ahead and leftovers!