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Let’s Cook! 8.25.21

Linda Hoskins

Linda Hoskins

A few weeks ago, I started reprinting a few recipes from my earliest columns. When I started this, it was for four newspapers, and now it has expanded into 12 papers. So I want to reprint a few of my favorite recipes for my newer readers. This recipe for pork tenderloin is one I often fix for company, and it never fails to please!

Asian Pork Tenderloins

1/2 cup olive oil

1/3  cup lime juice

2 Tbsp minced garlic

2 Tbsp minced gingerroot

2 Tbsp soy sauce

2 tsp Dijon mustard

dash cayenne pepper

4 pork tenderloins

In a blender, mix marinade ingredients. Divide into 2 resealable plastic bags. Add two tenderloins to each bag. Refrigerate overnight.  Drain, and grill tenderloins over indirect medium-hot heat 25 to 30 minutes, turning occasionally, until meat temperature reaches 160 degrees.

When I make this, I usually don’t need 4 tenderloins, so I make half the marinade. Also, if you don’t have fresh gingerrot on hand, you can substitute 1/4 tsp ground ginger for 1 Tbsp grated ginger.  This dish packs a lot of flavor, so I like to serve a mild potato with it. such as scalloped potatoes.

If you want to serve a salad with it, here is a recipe for homemade salad dressing that I printed a few years back. Nancy Larson of Mascoutah gave this recipe, and my husband and I love it! It’s the only dresing we ever use anymore. When I serve it to company, everyone always asks for the recipe.

Favorite Salad Dressing

1/4 cup olive oil

1/4 cup cider vinegar

1/4 cup sugar

1 pkt italian salad dressing mix.

Mix all well.

Do not store this dressing in the refrigerator. It will get very thick. You can store it in a pretty dispenser with a spout, or an inexpensive  plastic condiment bottle!

If you have a recipe to share, please send it to letscook! or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258.  Happy Cooking!

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