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 email@example.com or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Happy Cooking!