Calgon1
Awaiting results of mental evaluation
Had this over at the main hospital Wednesday. It was fantastic! Pestered the Lead Chef until he gave me the recipie ... Unfortunately, it was for 200 portions! Went to a website (http://www.webstaurantstore.com/recipe_resizer.html ) and resized it down to 6. Hope you guys enjoy ...
Asian Pork – Serves 6
2½ – 3 lbs Pork Tenderloin
1 ¼ tsp Fresh Ginger Root, Grated
2 Tsp Garlic, Chopped
4 Tsp Soy Sauce, Lite
¼ lbs Green Onion, Diced (1/4 inch)
1 lb Squash, Sliced (1 summer and 1 zucchini)
1 med Red Onion
1 med Red Pepper
1 ¼ tsp Extra Virgin Olive Oil
½ tsp Kosher Salt
6 c. Rice, Brown (long or short, based on your preference)
10 c. Water
pinch Ginger, Ground
pinch Black Pepper, Fresh Ground
Marinade –
Peel and dice fresh ginger. Dice green onions. Mix with garlic, soy sauce and 1 cup water. Drain any residual blood from pork tenderloin, Place in ‘zip-lock’ bag. Cover with marinade. Seal bag, removing excess air. Place in shallow baking dish. Refrigerate overnight.
Vegetables / Rice –
Cut squash and zucchini into ¼†slices. Julienne red pepper into 1â€x ¼†strips. Cut Red onion into ¼†slivers. Toss vegetables with oil and seasonings. Bake until tender (translucent).
Put brown rice and 9 cups water together in a pot with a lid. Set the heat to maximum, and bring the rice/water to a boil uncovered. Then put the lid on the pot, and reduce the heat to low/simmer. If your lid has a steam valve, keep it closed. Let the rice simmer for 20 minutes. Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. It’s OK if you let the rice sit longer than 10 minutes (20 or 30 minutes is fine too), but don’t let it go any less.
Entrée –
Preheat oven to 355°F. Empty tenderloin and marinade into baking dish. Bake until center is 155°F. Remove from oven and let rest for approximately 5 minutes.
Slice Tenderloin. Serve over rice and dress with vegetables and remaining sauce from baking dish. Garnish as desired.
Asian Pork – Serves 6
2½ – 3 lbs Pork Tenderloin
1 ¼ tsp Fresh Ginger Root, Grated
2 Tsp Garlic, Chopped
4 Tsp Soy Sauce, Lite
¼ lbs Green Onion, Diced (1/4 inch)
1 lb Squash, Sliced (1 summer and 1 zucchini)
1 med Red Onion
1 med Red Pepper
1 ¼ tsp Extra Virgin Olive Oil
½ tsp Kosher Salt
6 c. Rice, Brown (long or short, based on your preference)
10 c. Water
pinch Ginger, Ground
pinch Black Pepper, Fresh Ground
Marinade –
Peel and dice fresh ginger. Dice green onions. Mix with garlic, soy sauce and 1 cup water. Drain any residual blood from pork tenderloin, Place in ‘zip-lock’ bag. Cover with marinade. Seal bag, removing excess air. Place in shallow baking dish. Refrigerate overnight.
Vegetables / Rice –
Cut squash and zucchini into ¼†slices. Julienne red pepper into 1â€x ¼†strips. Cut Red onion into ¼†slivers. Toss vegetables with oil and seasonings. Bake until tender (translucent).
Put brown rice and 9 cups water together in a pot with a lid. Set the heat to maximum, and bring the rice/water to a boil uncovered. Then put the lid on the pot, and reduce the heat to low/simmer. If your lid has a steam valve, keep it closed. Let the rice simmer for 20 minutes. Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. It’s OK if you let the rice sit longer than 10 minutes (20 or 30 minutes is fine too), but don’t let it go any less.
Entrée –
Preheat oven to 355°F. Empty tenderloin and marinade into baking dish. Bake until center is 155°F. Remove from oven and let rest for approximately 5 minutes.
Slice Tenderloin. Serve over rice and dress with vegetables and remaining sauce from baking dish. Garnish as desired.
