Grilled Pork Tenderloin with Ginger Dipping Sauce

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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/

Tomato Pie Tarts

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At my recent house warming party, I went with a Southern hors d'oeuvres menu.  In honor of the flavors of the south, you can't forget the tomato pie.  I adapted the recipe from Southern Living's November 2011 magazine.  The version below includes the adaptations I made to this recipe.  The original recipe is linked in the notes section.  The original recipe used canned tomatoes, but I stewed down my own fresh tomatoes with basil and garlic for a fresher flavor.  I also chose to use Phyllo shells opposed to pie crust.  This provided each bite sized tart with a texture explosion in your mouth.  


Ingredients

3 packages of phyllo shells (15 each pack)
7-8 vine ripened tomatoes, cubed
3-4 cloves of garlic, minced
1/4 cup of roughly chopped basil
1 tablespoon olive oil
Salt and pepper to taste
2/3 cup mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup (1 oz.) freshly shredded Cheddar cheese
1/4 cup (1 oz.) freshly shredded mozzarella cheese
Garnish: fresh basil leaves

1. Preheat broiler.
2. In a large saute pan, heat oil on medium-high heat.  Add garlic and stir for 30 seconds. Then, add tomatoes, basil, and salt and pepper.  Cook the tomatoes mixture down for about 5 minutes.  Strain the mixture.
3. In a medium bowl, mix the mayonnaise, Parmesan, Cheddar, and mozzarella cheeses.    Set aside.
4. Fill each phyllo shell with tomato mixture and place on an ungreased cookie sheet.  Top each tomato filled shell with about a teaspoon of the mayonnaise mixture.  
5. Broil until the tops are lightly browned (this happened in about 30 seconds so keep an eye on it).  

Serve immediately.  Makes 45 shells.

*Notes*

Find the original recipe below.  

http://www.myrecipes.com/recipe/tiny-tomato-tarts-50400000117055/

Picture from: http://www.myrecipes.com/recipe/tiny-tomato-tarts-50400000117055/

Baked Flounder with Tomatoes and Basil

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Tomatoes and basil were meant to be together.  I love putting them together in the Garlic Pork with Tomato and Basil, or toss them together to make a simple and refreshing tomato salad.  This dish is just another way to bring these two lovely flavors together.  I found this recipe in Bon Appetit's September 2011 magazine.

Ingredients

1 pound very ripe tomatoes, cored, quartered (halved if small)

4 garlic cloves, minced

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

2 tablespoons thinly sliced fresh basil

Kosher salt, freshly ground pepper

4 6-8-oz. boneless flounder fillets

Preparation

1. Preheat oven to 425°. Toss first 5 ingredients in a large baking dish. Season with salt and pepper. Spread out in an even layer.
2. Bake tomato mixture for 5 minutes. Season fish with salt and pepper. Arrange fish in a single layer over tomato mixture. Roast fish with tomato mixture until fish just begins to flake, about 10 minutes.

Picture from: http://www.bonappetit.com/recipes/quick-recipes/2011/09/baked-flounder-with-tomatoes-and-basil