Sunday, September 21, 2014

Fingerling Potatoes, Teriyaki Pork Tenderloin and Beans and Peas

I am obsessed with Pork Tenderloin
I have been cooking pork tenderloin as least twice a month since of late. I did some herb crusted, peppercorn, mildly seasoned with a strong sauce, and today, ladies and gents, I present to you, a Teriyaki flavored plate of happiness. This is one of the easiest meats to cook. You are guaranteed a delicious tender bite in every forkful by following some simple instructions. Here's to a delicious, colorful and healthy serving of love on your plate ....
1 pork tenderloin
Salt and Pepper
1 Tsp Garlic Salt
Teriyaki Sauce (I use an Asian Brand, can't write out the characters on here, but it's the best, per my Chinese BFF)
7 Fingerling Potatoes
1/2  Tsp Dried Rosemary
1/2 Tsp Dried Thyme
Olive Oil
1 Tbsp Butter
1/2 Cup Frozen Green Peas
1/2 Cup Frozen Lima Beans
1/2 Red Onion- sliced
1 Slice of Apple wood Smoked Bacon- cook but not crispy
1/4 Peach thinly sliced
1/4 Pear thinly sliced
1/4 Tsp Apple Cider Vinegar
1/4 Cup Water
1 Tbsp Maple Syrup
1 Tsp Brown Sugar
2 Tsp of Cornstarch
Scallion for garnish
Remove pork from package and trim excess fat and skin from the meat. Rub with olive oil, garlic salt, pepper and Teriyaki sauce and let marinate for an hour. Preheat oven to 425 degrees F.  Lay the tenderloin on a greased aluminium lined cookie sheet. Bake for 30 minutes. I always like to test the temperature at 25 minutes in to see if I need to take it out a couple minutes sooner. The meat should get to 160 degrees. While the meat is cooking, season fingerling potatoes with salt, pepper,olive oil, thyme and rosemary and roast for 20-25 minutes.
Heat a medium pan and drizzle with olive oil. Once the oil is heated, add butter, frozen peas, lima beans, onions and bacon and season to taste. I didn't add any salt as the bacon and the butter were enough to give taste to these veggies.
In another sauce pan, add 1/4 cup of water, peach, pear, apple cider vinegar, maple syrup and sugar and let allow to cook for 5 minutes on medium heat. Dissolve cornstarch in 2 tablespoons of cold water and add to mixture. Cook for another 2 minutes and then remove from heat.
Remove meat from oven and let rest for 3-5 minutes. Slice on an angle and keep the pieces together in the same order. Carefully remove slices and spread on a plate, top with sauce. Serve with veggies and fingerling potatoes. Garnish with scallions and there you go, happy eating!