Asian Marinated Pork Tenderloin
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon Asian chile paste ( sambal olek)
- 2 teaspoons finely chopped ginger
- 1 clove garlic, smashed and finely chopped
- 2 scallions, sliced
- 1 tablespoon orange zest
- 2 boneless pork loin chops, 3/4-inch thick
- Canola oil
- Sugar Snap Peas and Spinach with Ginger, recipe follows
- Sugar Snap Peas and Spinach with Ginger:
- Kosher salt
- 1 pound sugar snap peas, stem end and strings removed
- Extra-virgin olive oil
- 1 (1-inch) piece ginger, finely chopped
- 2 cloves garlic, smashed
- 1 scallion, white and light green only, thinly sliced
- 1/2 pound baby spinach, washed but not dried, stems removed
In a large bowl, combine the soy sauce, rice wine vinegar, chile paste, ginger, garlic, scallions, and orange zest. Add the pork to the bowl and turn to coat with the marinade. Let the chops sit in the marinade for a few minutes.
Coat a large saute pan with oil and bring to a high heat. Remove the chops from the marinade, shaking off any excess. Reserve the marinade. Sear the chops 4 to 5 minutes on each side. Remove the pork from the pan.
Ditch the excess oil from the pan. Place the saute pan on the hottest burner. Add the marinade to the pan-it should come to a boil instantly. WARNING: This liquid MUST be brought to a boil to kill any bacteria from the raw meat juices.
Turn off the heat. Place 2 chops on a plate, spoon a few drops of the marinade over top, and serve with Sugar Snap Peas and Spinach with Ginger.Sugar Snap Peas and Spinach with Ginger:
Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water. Blanch the snap peas in the boiling water until they are cooked but still crunchy, and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
Coat a large saute pan with oil. Add the ginger, garlic, and scallions and cook over medium-high heat until the scallions are soft and translucent.
Add the sugar snap peas and toss to coat in the oil. Add the spinach and toss with the peas until the spinach starts to wilt. Remove from the heat, season with salt. Toss or stir the spinach to finish wilting and transfer to a serving bowl.
Recipe courtesy Anne Burrell
Recipe courtesy of Emeril Lagasse