We had a small dinner party on Saturday and I thought I'd post the recipes. The Mongolian Pork Tenderloin is a new recipe for me. It was really well received. The Wild rice is a combination of several different recipes and came out very nicely. I especially liked the crunch of the pecans. The corn is an old favorite.
Mongolian Pork Tenderloin
Ingredients
1 Cup, Hoisin Sauce
1 Tsp., Tabasco Sauce
1 Tbsp., Brown Sugar
1 1/2 Tsp., Black Bean Chili or Black Bean Garlic Sauce
1 1/2 Tbsp., Soy Sauce
1 1/2 Tsp., Ginger Root, Fresh Minced
1 1/2 Tbsp., Sherry Vinegar
1 1/2 Tbsp., Garlic, Minced
1 1/2 Tbsp. , Rice Wine Vinegar
1/2 Tsp., White Pepper, Ground
1 Tbsp., Dijon Mustard
1/4 Cup, Cilantro, Chopped
1 Stalk, Green Onion, Chopped fine
1 Tbsp., Sesame Oil
2 Tbsp., Red Bell Pepper, Minced
2 1 lb., Pork Tenderloins
Preparation Instructions
1. Combine all marinate ingredients in a non-reactive bowl.
2. Remove any skin from the pork tenderloins, leave whole and marinate in the Mongolian marinate a minimum of 4 to 6 hours and overnight if possible.
3. To cook pork tenderloins, remove each tenderloin from the marinate and wipe off the excess and lightly spray meat with a non-stick cooking oil. Grill on a medium hot grill (turning every 2 to 3 minutes) for approximately 15 minutes or until internal temperature of the meat is approximately 160 degrees F or to desired doneness.
4. While meat is grilling, additional marinate may be applied (similar to a BBQ sauce) which will add additional flavor and a darker crust to the meat.
5. Once meat has been grilled, allow to rest 5 minutes before carving to 1/2" thick and plate. In addition, you may wish to bring the marinate to a simmer and use some of the left over marinate as a sauce.
Wild Rice
1 C wild rice rinsed thoroughly
1 T butter
1 medium cooking onion minced
3 ˝ C Chicken stock
Salt and pepper
2/3 C Cream
1 C roughly chopped dried cherries
˝ C chopped parsley
1/2 C Toasted pecan pieces.
Sauté the onion in butter. Add the rice, stock, salt and pepper to taste. Simmer uncovered for 15 minutes. Cover and simmer for additional 30 minutes. Drain off any remaining liquid. Stir in remaining ingredients and serve.
Grilled Tarragon Lime Corn
6 ears fresh corn
˝ stick butter
1 T dried tarragon
Juice of on large lime
Remove husks from corn and brush the cobs lightly with butter (or spray with butter flavored Pam). Grill until a lot of the kernels turn golden brown. Remove from grill and let cool. Slice kernels off the cobs and place in frying pan with the remaining butter, tarragon. Heat through. When heated through add lime juice and stir for a minute more and then serve.
