Asian BBQ Pork Tenderloin

BBQ'd Pork Tenderloin

I’ve been back in Nova Scotia for a week now and I am happy to report I have been cooking up a storm. We’ve been in Halifax for just a few days and my mother and I have already developed a lovely daily ritual. It starts with a run in the morning (to combat all we’ve been eating), shopping in the afternoon (consequently, I’m broke) and an evening of white wine and cooking. The success of our cooking is often dependent on the amount of wine we drink, but for the most part our culinary exploits have yielded some amazing results. I’m sorry to keep so many wonderful recipes from you, but I’ve been too busy catching up and bonding with my mom to be incessantly snapping photos. My ravenous family also seems to object to waiting for their food while I try to get a glamour shot out of it.
Ginger, garlic, green onion

This pork tenderloin, on the other hand, was just too good! I felt obligated to share it with you. It’s actually apart of a much larger recipe but, you’ll have to wait on that, I’m still trying to wrap my head around it.

Marinade

My mother cooked a lot of Asian-inspired dishes while I was growing up. How a woman from PEI managed to accumulate such an impressive repertoire of Asian recipes is beyond me, but this book may have something to do with it.

Many of my childhood favorites were adapted from this book and I’m pretty sure this picture is responsible for my melon ball obsession.

 

My mother never strove for authenticity, she strove for flavor. I’ve never seen someone so fearless in the kitchen. A quick taste and she knows exactly what to do. There is no second-guessing or thinking out loud, just a swift movement to the fridge or cabinet to track down exactly what the recipe needs.
Marinaded Pork Tenderloin

This pork tenderloin was intended to be char sui, despite being the wrong cut of meat for such an occupation. That intent quickly went out the window. My mother’s fridge is always stocked with any Asian condiment you could think of, so like a kid in candy store I let my taste be my guide and this is what I came up with. My mother ensured it was BBQ’d to perfection and it was easily the most beautifully cooked piece of pork I’ve had in a long time.
Asian BBQ'd Pork Tenderloin

While it’s certainly not authentic Chinese fare, it’s exactly like most of the food I grew up on. It’s no wonder I have such a love for fusion cuisine. Be sure to give it a try before BBQ season is over.
BBQ'd Pork Tenderloin

Enjoy!

Asian Inspired BBQ Pork Tenderloin: Serves 4
1 ¼ pound pork tenderloin
¼ cup soy sauce
2 tbsp fresh ginger, minced
1/4 cup green onion, sliced
4 cloves garlic, minced
2 tsp sesame oil
2 tbsp hoisin sauce
1 tbsp brown sugar
1 tbsp honey
2 tsp sriracha sauce

Directions:
Combine all ingredients except pork in a small bowl and whisk to combine.
Place tenderloin in a large zip-lock bag and pour marinade over the meat.
Let it marinate in the fridge for at least an hour. Overnight is better.
When ready to cook turn your BBQ to high heat.
Remove pork from marinade and pat dry.
Reserve the marinade for basting.
Sear the tenderloin on all sides. About three minutes a side for a total of 12 minutes.
Reduce heat to medium and cook for an additional 12 minutes. Continue to rotate the meat every three minutes, basting often.
Remove meat from heat and tent with tin foil and leave to rest for ten minutes.
Slice and serve.

Everyday Pasta Salad

Pasta Salad

Life on the farm can sometimes feel like a marathon, an incredibly pleasant marathon, but I marathon none-the-less.  Several of my family members have cottages on the property and, since this place is considered to be party central, my social calendar is more active here in the boonies, than it is in the fast paced city.

Heirloom Tomatoes

Yesterday I was subjected to an afternoon of Caesars in the sun, followed by a lobster dinner!  This morning I woke up early to make pastry for a birthday brunch for my cousin, I’m told there’s an epic card game on the horizon and, of course, we must take advantage of high tide.

Fresh Veggies

My life is so hard!

It’s lovely visiting various branches of the family and staying this active, but I can’t help but feel slightly frazzled.  I don’t like to neglect my blog duties, but unfortunately the Internet up here is shoddy at best and my cell phone is currently about as useful as a paperweight.  It’s nice to throw off the shackles of the modern world, but it can be detrimental when you’re cyber life is so active. I’m not one to complain, I’m extremely happy to be here, but if I seem slightly distracted you’ll have to forgive me, I’ve made plans with eight different relatives today.

Feta

Somehow I managed to throw together this pasta salad together yesterday and I’m so glad I found the time.  It’s a bit of a fusion dish; vaguely Italian with Asian undertones.  I know it’s strange but, yes, the two can coexist.  Oh, and I guess the feta makes a little bit Greek, so this salad is a mutt, just like me.  Since Mutt Pasta Salad doesn’t have such a good ring to it, I feel Everyday Pasta Salad is just as fitting a title and a whole lot more appetizing.

Crumbled Feta

Pasta salad is among my favorite summertime dishes.  It’s easy to make, it improves after sitting over night, and it’s easily the most refreshing solution to even your most dire summertime food emergencies.

Pasta Salad

So, throw this together this weekend, just in time for the eight BBQs you agreed to attend.

Enjoy!

Everyday Pasta Salad: Serves 6-8

4 cups uncooked pasta

1 yellow bell pepper, diced

1 green pepper, diced

½ red onion, diced

1 cup feta, crumbled

1 cup heirloom tomatoes, halved

1/4 cucumber, diced

½ cup fresh cilantro, roughly chopped

4 tbsp good quality balsamic vinegar

Juice of one lime

4 tbsp olive oil

3 cloves garlic, minced

3 tbsp fresh ginger, minced

Salt and pepper to taste

Directions:

Bring six cups of water to a boil over medium high heat.

Salt the water and add the pasta.

Cook for 9-12 minutes until tender.

Drain and coat pasta with olive oil and garlic.

Set aside to cool.

When pasta is cool, place  it in a large bowl and add veggies, cheese and cilantro.

Add lime, ginger, and balsamic vinegar.  Toss to coat.

Chill until ready to serve.