Snow Pea Salad with Ginger Pork Tenderloin

Snow Pea Salad:

  • 1 lb snow peas
  • 1/4 cup very thinly sliced scallions
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon dark sesame oil
  • 2 1/2 teaspoons granulated sugar
  • 1/2 teaspoon wasabi powder
  • Kosher salt or dried kelp
  • 2 teaspoons sesame seeds, preferably toasted

Directions:

1: Snip ends and remove string from snow peas. Fill a large bowl full of ice water.

2: Bring a large saucepan of salted water to a boil, and add snow peas

3: Cook just until snow peas turn bright green, about 15 seconds, drain and plunge into cold water. Drain well and pat dry.

4: Cut snow peas diagonally into ½-inch (1-cm) wide pieces. Place in a bowl along with scallions

5: To prepare dressing: whisk soy with lemon juice, sesame oil, sugar and wasabi powder, making sure sugar and wasabi powder are dissolved.

6: Stir with snow peas and carrots. Taste and add salt if needed. Sprinkle with sesame seeds.

Ginger Pork Tenderloin:

Ingredients

  • 1 2/3 cups chicken broth (13 1/2 ounces)
  • 1/4 cup soy sauce
  • 1/4 cup packed brown sugar
  • 3 tablespoons ketchup or 2 tablespoons tomato paste
  • 3 tablespoons finely grated peeled fresh ginger
  • 3 garlic cloves, minced
  • 1 tablespoon cider vinegar or balsamic vinegar
  • 1 (3/4 pound) pork tenderloin
  • 1 tablespoon olive oil

Preparation:

Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large sealable plastic bag. Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionally, 2 hours.

Bring tenderloin to room temperature, about 1 hour.

Put oven rack in middle position and preheat oven to 425°F.

Pat tenderloin dry and reserve marinade. Heat oil in a 12-inch ovenproof skillet over moderately high heat until hot but not smoking, then brown tenderloin on all sides, turning with tongs, about 3 minutes total. Transfer skillet to oven and roast pork until thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.

While meat is roasting, pour marinade through a fine-mesh sieve into a small saucepan and boil until reduced to about 1/3 cup, 10 to 15 minutes. Stir in remaining cup broth and bring sauce to a simmer. Serve slices of tenderloin with sauce.

As the Culinary Director for ABC 7, I whip up cooking segments on ABC 7 News at Noon, along with recipes, cooking tips, reviews and great food finds on MySuncoast Dining at www.mysuncoast.com