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Recipe courtesy of Ming Tsai

Show: Ming's Quest

Episode: Honey Bees in Northern California

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Total:: 4 hr 45 min
Prep:: 4 hr 15 min
Cook:: 30 min

Yield:: 4 servings

Ingredients

1/2 cup naturally brewed soy sauce
2 tablespoons garlic, minced
1 tablespoon ginger, minced
4 scallions, sliced
1/2 cup honey
2 tablespoons Dijon mustard
1/2 cup red wine
1/4 cup canola oil
4 pork tenderloins, silver skinned removed
1 Japanese eggplant, cut in half, lengthwise
1 zucchini, cut in thirds lengthwise
1 red bell pepper, cut in half, de-seeded
1 large red onion, peeled and cut into 1/2-inch slices
2 large sweet potatoes, skin on, washed and cut into 1/2-inch slices
1 fennel, de-cored, cut in thirds, lengthwise
Salt and black pepper, to taste
Canola oil, for cooking

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

My Private Notes

Name: Honey-Mustard Glazed Pork Tenderloin with Grilled Vegetables
Prep time: P0Y0M0DT4H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT4H45M0.000S
Yield: 4 servings
Ingredients: 1/2 cup naturally brewed soy sauce; 2 tablespoons garlic, minced; 1 tablespoon ginger, minced; 4 scallions, sliced; 1/2 cup honey; 2 tablespoons Dijon mustard; 1/2 cup red wine; 1/4 cup canola oil; 4 pork tenderloins, silver skinned removed; 1 Japanese eggplant, cut in half, lengthwise; 1 zucchini, cut in thirds lengthwise; 1 red bell pepper, cut in half, de-seeded; 1 large red onion, peeled and cut into 1/2-inch slices; 2 large sweet potatoes, skin on, washed and cut into 1/2-inch slices; 1 fennel, de-cored, cut in thirds, lengthwise; Salt and black pepper, to taste; Canola oil, for cooking