Grilled Pork Tenderloin

A pork tenderloin is a wonderful cut of meat and is quite versatile. Combining it with a lemon, Soy sauce and wine vinegar marinade and the grilling yields a juicy, tender meal.

INGREDIENTS:

1 to 1-1/4 pound pork tenderloin

Marinade:
1/4 cup olive oil
2 Tbsp reduced sodium soy sauce*
3/4 Tbsp Worcestershire sauce
1/3 Tbsp dry mustard
1 tsp fresh ground black pepper
2/3 Tbsp red wine vinegar
1/3 tsp dried parsley flakes
1 clove garlic
2/3 Tbsp freshly squeezed lemon juice

Rosemary sprigs or parsley for garnish

PREPARATION:

Remove any waste and excess fat from the tenderloin, wash is cold water and pat dry. Peel the garlic and squeeze through a press. Grind the parsley and pepper in a spice mill. Then combine all the marinade ingredients and whisk well. Pour 1/2 the marinade into a zippered bag, add the pork tenderloin and the remainder of the marinade. Seal the bag and message so that all sides of the pork are completely cover with the marinade. Marinade for 8-10 hours in the refrigerator. Turn every couple of hours.

Fill your chimney starter about ½ full and set it ablaze about 15 min. before grilling.

GRILLING:

When the coals are ready, dump them in the grill and replace the grids. Wait a few minutes for the grids to heat, Then oil the grids with olive oil.

Grill the pork tenderloin close to the coals for about 3-4 minutes on each of its four sides. Close the grill cover between each turning. Continue grilling with the cover closed until the internal temperature is about 150 to 155 degrees. F.

Remove from the grill to a platter, tent with foil, and allow to rest 10 minutes before slicing and serving. Garnish and serve.

* If you don't use the reduced sodium Soy, the roast will turn out salty!

Adapted from: Rocky and Jolyn B. who got the recipe from Elizabeth R.

Szechwan Chili Cod (Hongshao Yupian)

I've been toying with making Cod to come up with a flavorful presentation of this sometimes bland fish. It is quite plentiful in the waters off New England and Alaska so I put a Chinese twist to it and here's the result.

INGREDIENTS:

1 lb. Cod fillet, boned and skinned
4 Tbsp sherry, dry - divided
2 Tbsp soy sauce - divided
1/4 cup bottled chili sauce
1-1/2 tsp Szechwan chili sauce
2 tsp sugar
4 1/4" slices fresh ginger (diam. of a quarter)
2 cloves of garlic
6 green onions
3 Tbsp peanut oil

PREPARATION:

Wash the cod, checking for bones. Pat dry with paper towels and cut it into 1" wide strips then to 2" lengths. Add 2 Tbsp of sherry and 1 Tbsp of soy sauce to a large resealable bag. Then add the cod massaging to distribute the marinade. Allow it to marinate for a half hour or so at room temp while you prepare the remaining ingredients.

Peel the ginger and chop finely, place in a small cup/dish. Peel the garlic and chop finely, placing in a separate cup/dish. Wash the green onions, chop off the root then cut into 1/8" rounds including the lighter green tops. Continue by chopping the rounds finely. Measure out the remaining Soy sauce and sherry into a small bowl and add the sugar, mixing to dissolve. Measure the Szechwan chili sauce* into a small dish and add the chili sauce mixing to combine.

COOKING:

Set a large wok over high heat until it just starts to smoke. Add the peanut oil and continue to heat until just a whiff of smoke comes off - (now you know it's hot enough to cook properly!)
First add the ginger and S/F for 30 sec. or so then the green onions and S/F another 30 sec.. Add the garlic and S/F 'till it just starts to brown; Quickly pour the fish and marinade into the wok. GENTLY S/F** the wok contents so as not to break the fish apart for 2 min or so and move the fish away from the center of the wok to allow the marinade to bubble for a min or so. Add the sherry/soy mixture continuing to S/F a short time. Add the Chili sauce mix and S/F another min. or so just 'till the sauce starts bubbling.

Scoop out and serve.

Garnish: you can sprinkle a few 1/8" rounds of "green" onion over the dish.

* If you can't find the Szechwan chili sauce, 1 tsp of red pepper chili flakes may be substituted. The Szechwan chili sauce can be found at most Asian markets.

** S/F means Stir Fry