Wednesday, May 27, 2009

You DO have time to make a nice dinner!

The June 2009 issue of Bon Appétit Magazine has been my favorite issue to-date. I have already tried many recipes and earmarked several more to try. In this month’s issue, there is a feature of tasty meals to make in about 15 minutes. While that time limit may be stretching it a bit, they are quick, easy, and scrumptious!

I was at a Wegmans last week and bought several pork tenderloins (among other items) because I have found that their prices are by far the best and their quality is superb. I stored all but one in my freezer and last night, used the unfrozen tenderloin in Bon Appétit’s Hoisin Pork Tenderloin.

This meal was easy, fast, and delicious. It needed about 5-10 minutes of hands-on time, but looked like it took me hours! Served with a side of rice (Ahh my trusty rice cooker - I told you I used it a lot *wink*) and it was a complete meal!

*NOTE - If you live near a Wegmans, count yourself one of the luckiest people around. The closest store to me is ½ an hour away (same with Trader Joe’s!) so I only stop at one of their stores if I am in the area for something else already. I have made it my mission to get either a Trader Joe’s or Wegmans to move into the area - they are missing out on a HUGE opportunity in the Plymouth Meeting/Conshohocken area!

Hoisin Pork Tenderloin with Asian Carrot Salad

  • 1/3 cup hoisin sauce
  • 1 T soy sauce
  • 1 pound pork tenderloin
  • 2 cups pre-schredded carrots
  • 6 green onions, thinly sliced
  • 1 cup purchased broccoli slaw
  • 1/4 cup purchase Chinese chicken salad dressing

Preheat oven to 450°F. Place rack in 13x9x2-inch baking pan. Add enough water to reach depth of 1/4 inch (it should not touch rack).

Stir hoisin and soy sauce in small bowl; brush thickly all over pork. Arrange pork on rack in pan. Pour any remaining sauce over.

Roast pork until thermometer inserted into center registers 145°F, about 30 minutes. Transfer pork to cutting board. Cover loosely with foil; let rest 10 minutes (internal temperature will rise slightly).

Meanwhile, toss carrots and all remaining ingredients in large bowl.

Thinly slice pork on slight diagonal. Arrange on platter. Drizzle with any juices from board. Serve with carrot salad.


1 comment:

Gourmet Mama said...

You're right. I have a hard time believing that didn't take hours to make! Those look perfectly cooked too. Thanks for sharing.

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