Glazed Pork Tenderloin1/4 teaspoon salt & pepper each
1 lb. pork tenderloin
2 sprigs rosemary
1/2 cup pineapple preserves
1 tablespoon horseradish
Rub pork tenderloin with salt & pepper. Place in greased 13x9. Place 1 sprig of rosemary underneath pork and 1 on top. Bake at 425 for 10 minutes. Meanwhile, in a saucepan heat preserves & horseradish until melted. Remove top rosemary sprig and brush pork with 1/4 cup of preserves. Bake 10-20 minutes longer until meat thermometer reads 160. Let stand 5 minutes before slicing.
Notes:
I couldn't find plain pineapple preserves so used apricot/pineapple preserves & used whole jar with an eyeballed amount for horseradish. I rubbed 2 1-lb tenderloins with salt, pepper & crushed rosemary & let sit for a couple of hours before baking. Instead of baking at 425, I baked at 350 for about 45-50 minutes with about 1/2 cup of water in bottom of pan. About 20 minutes into baking, I brushed glaze on tenderloins. Another 20 minutes, I flipped them & brushed other side. I drizzled remaining glaze on slices when serving. Could easily do this with turkey tenderloins or on grill.
Garlic Ginger Coconut Rice
2 tablespoons vegetable oil
4 cloves crushed garlic
1 tablespoon grated ginger
2 cups rinsed jasmine rice
3/4 cup lite coconut milk
2 1/2 cups water
In saucepan over medium/low heat, saute vegetable oil, garlic & ginger briefly. Add rice & stir well. Add milk, water & salt, bring to boil, give a stir. Cover, reduce heat to low & cook about 15 minutes. Remove from heat & sit for 5 minutes.
Notes:
I doubled recipe so used whole can of coconut milk. I also used crushed ginger from a jar instead of grated fresh.
The Bois Slaw
3 tablespoons sugar
3 tablespoons seasoned rice vinegar
2 red jalapenos
5 cups thinly sliced Napa cabbage
1/2 cups sliced green onions
Stir sugar & vinegar in saucepan over medium heat until sugar dissolves; remove from heat. Add jalapenos & remaining 2 teaspoons ginger. Place cabbage & 1/2 cup green onions in bowl. Pour vinegar over & toss to coat. Season with salt & pepper.
Notes:
I couldn't find red jalapenos so added julienned red pepper & carrots just for color. Some slivered almonds might also be good in this.