Recipe courtesy of Ming Tsai
Show: Ming's Quest
Save Recipe Print
Total:
4 hr 45 min
Prep:
4 hr 15 min
Cook:
30 min
Yield:
4 servings

Ingredients

Directions

In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for at least 4 hours, refrigerated. Pull the pork out of the marinade. Place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent. Meanwhile, in a large, hot saute pan coated lightly with oil, pan sear the pork until brown on all sides, about 10 to12 minutes total. Glaze the pork every 3 to 4 minutes with the reduced marinade. In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel. Toss lightly with oil, season and place on hot grill. Cook vegetables until done, chop into 1-inch pieces and check for flavor.

PLATING: On a dinner plate using an o-ring mold (3-inch diameter by 2 inches tall or a tuna fish can) fill with grilled veggies. Cut each tenderloin into 3 petit fillets and drizzle with reduced marinade.

WINE: Rosemont GSM, Australia

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Grilled Pork Tenderloin

Recipe courtesy of Alton Brown

Bacon-Herb Wrapped Pork Tenderloin

Recipe courtesy of Bobby Flay

Balsamic Roast Pork Tenderloins

Recipe courtesy of Rachael Ray

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Cranberry-Glazed Sweet Potatoes

Recipe courtesy of Katie Lee

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword