Honey-Mustard Glazed Pork Tenderloin with Grilled Vegetables Ming's Quest : Episode FLMNG-125
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 Ming Tsai and Steve Gentry preparing to collect honey in Calif.
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Ingredients:
4 pork tenderloins, silver skinned removed
1/2-cup naturally brewed soy sauce
2 Tbs. garlic, minced
1 Tbs. ginger, minced
4 scallions, sliced
1/2-cup honey
2 Tbs. Dijon mustard
1/2-cup red wine
1/4-cup canola oil
1/4-cup extra-virgin olive oil
1 Japanese eggplant, cut in half, lengthwise
1 zucchini, cut in thirds lengthwise
1 red bell pepper, cut in half, de-seeded
1 large red onion, peeled and cut into 1/2-inch slices
2 large sweet potatoes, skin on, washed and cut into 1/2-inch slices
1 fennel, de-cored, cut in thirds, lengthwise
salt and black pepper to taste
canola oil for cooking
Directions:
- In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil.
- Toss with pork to coat well and let marinate for at least 4 hours.
- Pul the pork out of the marinade and place marinade in a small sauce pan and bring to a boil and reduce by 25 percent.
- In a large hot saute pan coated lightly with oil, pan sear the pork until brown on all sides about 10-12 minutes.
- Glaze the pork every 3 to 4 minutes with the reduced marinade.
- In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel.
- Toss lightly with olive oil, season and place on hot grill.
- Cook vegetables until done, chop into 1-inch pieces and check for flavor.
Plating: On a dinner plate, using an o-ring mold fill with grilled veggies. Cut pork into 3 petite fillets and drizzle with reduced marinade. Garnish with sliced scallions.
Wine: Rosemont GSM, Australia.
Copyright, 2000, Ming Tsai, All Rights Reserved
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