Hello again! I made a super yummy dinner that got rave reviews from everyone around the table! My husband has been out of town for a bit, so he really wanted a home cooked meal tonight. I found some pork tenderloins in the freezer and asked him how he wanted me to make them; barbecue, Asian, Italian, etc…

I knew his answer- Asian! So I gathered all my favorite ingredients together and made a yummy marinade. I really don’t have a perfect recipe for this marinade. I kind of eyeball it depending on what ingredients I have on hand. For example, this marinade had a bit more sesame oil than normal, because it was right at the end of the bottle, so I just used  the rest. If you don’t have one of these ingredients on hand, you can just use more of your favorite. I try to keep these on hand in my fridge and pantry; rice wine vinegar (use sparingly), soy sauce, teriyaki sauce, fish sauce, sesame oil, Hoisin, sweet chili oil, and stir fry sauce. I did not use the sweet chili oil or stir fry sauce in this recipe.

Asian Pork Tenderloin and Rice with Broccoli

Ingredients
2 Pork Tenderloins- How they usually come in the package
3 scallions (I cut them with my kitchen scissors)
Ginger- I found this awesome ginger paste in the refrigerated section. I used a couple of tablespoons
Combo of rice wine vinegar, soy sauce, teriyaki sauce, fish sauce, sesame oil, and Hoisin
1 cup rice
No sodium chicken stock or water

Directions
Combine scallions, ginger, and your choice of Asian ingredients in a large bowl and whisk together. Add your pork to the bowl or a large zip top and massage the pork. Then put in fridge for 30 minutes or up to 2 hours.

Cook in a long casserole dish at 350 for about 45 minutes

Meanwhile, I cook the rice according to the package, except I cheat and open the lid occasionally to stir and add in butter and more stock if needed. At the end of cooking, I add in all the meaty salty juice remaining from the pork pan. SO GOOD!

Broccoli is a microwave steam fresh bag =)

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One of my new favorite shortcuts!

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Yummy rice cooked in chicken stock and pork drippings
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Leftovers for lunch tomorrow

 

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