Pork tenderloin | Just a journal

My sister is an amazing cook and this evening she served from her back pocket a grilled pork tenderloin with a spicy mango salsa with roasted vegetables…

Pork Tenderloin

2 pound /1 kg Pork tenderloin

CajP Marinade (A Pre-made marinade)

Fresh lime juice

Salt and pepper

Spicy Mango Salsa

1/2 Chopped Mango

1/2 Fresh lime juice

2 1/2 tablespoons Sweet Chili Sauce

2 tablespoons water

salt and pepper

Roasted Vegetables

Broccoli

Cauliflower

Red Bell Pepper

Mushrooms

Yellow Onion

Garlic

Asparagus

Squash

Spinach

How to: Marinate the pork tenderloin in the marinade and squeeze the lime juice over the meat and salt and pepper. Grill it on the grill until the meat is thoroughly cooked.

Dice the Mango and mix in the sweet chili sauce with the water, lime and spices and store at a cool place until it is time to serve.

Chop all the vegetables and roast in the oven until done at 225C/ 440F.

Freddie is still out of town and to be honest I could eat a boiled egg every night because that would save me the dishes as well as the time. The thing is that I want to teach my kids to try both different and healthy type of foods which means that I try to make everything from scratch (off course we do take out once in a while). So I was browsing the internet and was inspired by the asian flavors and decided to make use a pork tenderloin that I had waiting for me in the freezer.

Pork Medallion

500 grams/1 pounds pork tenderloin

2 tablespoons Sesame Oil

1 tablespoon Balsamic Vinegar

1 tablespoon Tamari Soy (gluten-free)

1 Minced Garlic Clove

1 tablespoon Grated fresh Ginger

Salt and Pepper

Sesame Seeds

Chili Aioli

1 Egg

1 Lime Juice

1 Minced Garlic Clove

1 tablespoon Dijon Mustard

1/2 Vegetable Oil

Chili flakes

How to: Start with slicing the pork tenderloin into medallions season salt and pepper both sides. Mix the ingredients for the marinade and brush the marinade on both sides of the medallions and sprinkle the sesame seeds on top. Roast them in the oven at 200C/400F for about 15-20 minutes till they are cooked through out. I made roasted Brussels sprouts that I tossed in sesame oil, salt and pepper.

Mix all the ingredients for the aioli except the vegetable oil, I chose to use less oil than a regular aioli as I want it to be more “sauce like” and not thick. Add the oil slowly while whisking and season with the chili flakes.