Photo by T. Mike Fletcher
Roasted Pork Tenderloin – MAKE THIS THE DAY BEFORE
¼ cup soy sauce
3 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon dry ginger
2 pounds pork tenderloin, well trimmed
Whisk together the soy sauce, honey, vegetable oil and ginger. Pour over the pork tenderloin and marinate overnight, turning several times.
Heat the grill to 350 degrees. If using charcoal, place coals in an oval, larger than the tenderloins. Grill for 22 to 25 minutes, turning once at which time the meat should reach a temperature of 140 to 145 degrees. Transfer to a serving platter and lightly tent for 5 to 10 minutes. If the grill is hotter, the meat will cook faster so it is best to use a themometer to determine doneness. It should be slightly pink, which is fine.
Roasted Vegetables
1 red pepper
1 green pepper
1 yellow pepper
1 medium zucchini
1 medium yellow squash
Reserved marinade
Cut the peppers in half and remove all the membranes and seeds. Slice the zucchini and yellow squash ¼ inch thick. Dip each piece of all the vegetables into the marinade and place on a baking sheet. Roast the peppers for 10 to 12 minutes and the peppers and the zucchini and yellow squash for 5 to 8 minutes. Do not over grill as you want these to retain some body after cooling.
Wild Rice and Couscous
2/3 cup couscous
2 cups water
1 teaspoon salt
2 six- ounce packages Uncle Ben’s Long Grain & Wild Rice
Toast the couscous at 350 for 7 to 9 minutes until golden brown. Set aside to cool. Bring the water and salt to a boil; remove from heat and add the couscous, stirring with a fork. Cover tightly and set aside for 5 minutes. Cool to room temperature. Fluff the couscous with a fork and combine with the rice.
Cook the rice according to the package directions.
Combine the two and keep warm.
To serve the first day: Slice one of the tenderloins about ½-inch thick. Serve with half of the vegetables and half of the wild rice and couscous mixture.
Pork Tenderloin Salad: Slice the pork about ¼-inch thick; then julienne into 1/3-inch matchstick. Slice vegetables into 1/3-inch strips and cut about 1 inch long. Combine the pork, vegetables and rice & couscous mixture. Mix carefully but completely. Add 2/3 of the vinaigrette and mix well. Add more as desired. If making the day before, reserve some of the vinaigrette for the next day.
Cumin Honey Vinaigrette
Zest of 1 lime
¼ cup lime juice
1½ tablespoons honey
1½ tablespoons chopped parsley
1½ tablespoons chopped cilantro
1½ tablespoons cumin
1 tablespoon chopped bottled jalapeno peppers
1 tablespoon jalapeno liquid
3/4 teaspoon salt
1 cup vegetable oil
Place all but the vegetable oil in processor bowl or blender. Process briefly to mix all. With the machine running, slowly add the oil and process to emulsify. Taste for salt and correct if necessary. May be made the day before and refrigerated.
Yield: 4 servings.
Note: The salad is most flavorful served at room temperature. The meat and vegetables may be grilled if desired. The salad may be made the day ahead if desired.
By Helen Fletcher, The Ardent Cook
