Grilled Pork Tenderloin with Ginger Dipping Sauce

Pin It Now!

I am not consistent with many things, but maintaining my scrap cookbook is one of them. I collect recipes from family and friends, magazines, and websites.  In this large, green three-ring binder, I copy, clip, and print recipes that I am eager to try or have prepared many times.  
While flipping through my binder of recipes, I came across this recipe that I have prepared several times with much excitement and success.  I must have clipped this recipe after my return from China in 2008 when I yearned for Chinese food.  It isn't a traditional Chinese dish, but is inspired by Asian flavors.  This recipe was originally published by Hunt's in October 2008.  
The original recipe calls for specific brands when preparing this dish, but I use what I have.

Ingredients
Marinade
1 cup sliced green onions
2 tablespoons vegetable oil
2 tablespoons minced garlic
2 tablespoons minced jalapeno pepper
1 tablespoons grated fresh ginger
1 tablespoon sesame oil
1 tablespoons fresh lime juice
1 1/4 pounds pork tenderloin, cut into 1-inch pieces

Ginger Dipping Sauce
1 tablespoon vegetable oil
1/2 cup chopped red onion
1 tablespoon grated fresh ginger
2 teaspoons minced garlic
1 can (14.5 oz) petite diced tomatoes
1/4 cup seasoned rice vinegar
2 tablespoons soy sauce
1 tablespoon granulated sugar
1/8 teaspoon red pepper flakes (can be adjusted for more heat)

10 wooden skewers soaked in warm water

1. Prepare the marinade.  Place green onions, oil, garlic, jalapeno, ginger, sesame oil, and lime juice in a large resealable plastic bag.  Close and shake to combine.  Add pork; turn to coat evenly with marinade.  Refrigerate for at least 4 hours.
2. Prepare sauce.  Heat small saucepan over medium heat; when hot add oil and onion.  Cook 4 minutes stirring occasionally or until the onion is tender.  Add ginger and garlic; cook 1 minute or until aromatic (don't cook too long, or the garlic will burn).  Add undrained tomatoes, rice vinegar, soy sauce, sugar, and red pepper flakes to pan; stir to combine.  
3. Bring the sauce to a simmer; simmer 10 minutes over medium-low heat stirring occasionally.  Carefully pour sauce into a blender; puree until smooth.  Keep warm.  
4. Place marinated pork on skewers leaving a little space between each piece.  Discard the marinade.  Preheat a grill or grill pan over medium-high heat.  When hot, add skewered pork.  Cook 3 to 5 minutes on each side, or until pork is cook and no longer pink.  Serve with warm dipping sauce.

Serving: 2 skewers and 1/4 cup dipping sauce

Makes 5 servings.

Notes: 

• The dipping sauce makes more than 2 people can eat.  I prepare the whole recipe and then freeze about half of it for next time.  
• I have found with many recipes that require meat to marinate that the longer it marinates, the better.  One time saver I use is preparing the marinade the night before when I am cooking dinner.  I put the meat in the marinade and don't have to think about it again until it is time to cook.  
• This recipe calls for seasoned rice vinegar which can be found in the Asian isle of most supermarkets.  I, however, do not keep seasoned rice vinegar on hand.  I use it if I have it, or use just regular rice vinegar.
• To keep the sauce warm, I return it to the saucepan over low heat.
• I usually make this as part of dinner, but it would be a great appetizer.  

Photograph from: http://www.myrecipes.com/recipe/grilled-pork-tenderloin-with-ginger-dipping-sauce-10000001847406/

Olive Cream Cheese Spread

Pin It Now!

In a much delayed update, I am back with more recipes.  I held my first cookie exchange recently, and made one of my favorite party foods.  I loved this appetizer long before I liked olives.  There is something about the interaction between the tanginess of cream cheese and the salty, brine flavor of olives that compliment each other and turn this into a favorite.  Many tasters have said they really like it, yet they didn't like olives.  I found this recipe in Southern Living's April 2007 issue.  Usually, I find something in a recipe to adjust, but this one stands as is.  Out of laziness or lack of time, I will eliminate the pecans and chives to serve a naked cheese log, but it is still just as good.  

Ingredients
8 oz. cream cheese, softened
1/2 cup finely chopped pimento-stuffed Spanish olives
1 tablespoon mayonnaise
1/2 cup chopped, toasted pecans
1/4 cup finely chopped fresh chives

Directions

1. Stir together the cream cheese, olives, and mayonnaise.  Shape cream cheese mixture into an 8 inch log.  Wrap in plastic wrap and refrigerate at least 30 minutes.  It can be stored up to 2 days in an airtight container.
2. In a shallow dish, combine pecans and chives.  Remove from plastic wrap, and roll the log in the pecan mixture just before serving.
3. Add your favorite crackers and enjoy.

Tips

• I like to use about 3/4 cups of chopped olives.
• This is best if made the day before.  The flavors have more time to come together.
• When rolling the log in the pecan mixture, I find that I have to press the pecans and chives into the log to get an even layer.

Picture from: http://www.myrecipes.com/recipe/cream-cheese-olive-spread-10000001616855/

Stuffed Cherry Tomatoes

Pin It Now!

This appetizer is not only appealing, but delicious.  I made this recipe for a dinner I had and it was a hit.  There were no leftovers and many positive reviews.  Preparing the tomatoes was a little time consuming, but the use of a melon baller proved to be worth the small investment.  I did make some of these vegetarian by omitting the bacon and they tasted just as delicious.  This recipe comes from Southern Living's February 2007 issue.

Ingredients

2 pints cherry tomatoes (look for larger cherry tomatoes)

1 avocado, peeled and diced
1 teaspoon lemon juice
1/4 cup mayonnaise
8 cooked bacon slices, crumbled
2 green onions, finely chopped
Salt and pepper to taste

1. Cut a small slice from the top of each tomato; scoop out pulp with a small spoon or melon baller, and discard pulp. Place tomatoes, cut sides down, on paper towels, and let drain 15 minutes. To help the tomatoes stand, I cut a very thin slice from the bottom as well to flatten it.

2. Meanwhile, combine avocado and lemon juice in a small bowl, stirring gently; drain. Stir together mayonnaise, bacon, and green onions; add avocado mixture, and stir gently until combined.

3. Spoon avocado mixture evenly into tomato shells. Cover with plastic wrap, and chill 1 hour. Sprinkle with salt and pepper to taste just before serving.