Ming Tsai and Steve Gentry preparing to collect honey in Calif.

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:

1. In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil.
   
2. Toss with pork to coat well and let marinate for at least 4 hours.
   
3. 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.
   
4. In a large hot saute pan coated lightly with oil, pan sear the pork until brown on all sides about 10-12 minutes.
   
5. Glaze the pork every 3 to 4 minutes with the reduced marinade.
   
6. In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel.
   
7. Toss lightly with olive oil, season and place on hot grill.
   
8. 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