• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Confessions of a Closet Foodie
  • Home
  • Resources
    • Pantry
    • Beauty
    • Laundry & Stain Removal*
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Instagram
You are here: Home / Dinner / Pork Tenderloin and Stir Fry Vegetables

Pork Tenderloin and Stir Fry Vegetables

January 16, 2011 by Shelley

This simple meal tasted much better than the description sounds. It takes care of Sunday, which is rarely a big family dinner night in our house. You still want something tasty though and satisfying for the middle of winter. Mix up this marinade. My substitutions: I used 2 tsps of dried thyme instead of fresh and marinated for 30 minutes instead an hour. If you don’t have thyme, use oregano or basil. For the stir fry, I omitted the Chinese mushrooms (because I didn’t have any) and used broccoli instead of snow peas. After adding the oyster sauce, I steamed for about 2 minutes. It was sweet, crunchy and make again good. Jay said it reminded him of a meal at Emeril’s. High praise indeed.

Grilled Lemon Thyme Pork Tenderloin

Ingredients:

2 tbsp (25 mL) chopped fresh thyme
2 tbsp (25 mL) vegetable oil
3 cloves garlic, minced
1 tsp (5 mL) grated lemon rind
1  tbsp (15 mL) lemon juice
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
2 pork tenderloins

Directions:

In large bowl, whisk together thyme, oil, garlic, lemon rind and juice, salt and pepper; add pork, turning to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
If you are grilling: Place pork on greased grill over medium-high heat; close lid and grill, turning once, until just a hint of pink remains inside and juices run clear when pork is pierced, 16 to 20 minutes.
If you are roasting in the oven heat oven to 350° F and place thermometer in meat. Cook for about 30 minutes, or until it reaches 155°F. Tent, leave for 10 minutes. It should reach 160°F
Transfer to cutting board; tent with foil and let stand for 10 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours.) Slice on the diagonal.

Stir-fry Enoki Mushroom

Good for vegetarians and non-vegetarians alike.
Ingredients :
2 packets Enoki Mushroom
5 Chinese Mushroom, soaked till soft and sliced thinly
1 packet Sweet Peas
1 stick Carrot, cut into thin slices
2 large cloves garlic, chopped
1/4 cup water
1 tbsp oyster sauce
Salt and pepper to taste
a couple of drops of sesame oil,
2 tsp Cornstarch mixed
2 tbsp water

Directions:

1. Heat some oil in a pan and saute chopped garlic till fragrant. Add in carrot, Chinese mushroom and sweet peas. Stir-fry for a minute and add in the water.
2. Then add in the Enoki mushroom, oyster sauce, a dash of sesame oil, salt and pepper to taste.
3. Once Enoki Mushroom is soft, after about 2 minutes, pour in the cornstarch to thicken the sauce.
4. Dish up and serve hot.

Filed Under: Dinner, Sides, Vegetables, Vegetarian Tagged With: dinner, enoki, meat

Previous Post: « Chocolate Chip Cookies
Next Post: Weeknight Chicken with Braised Chinese Cabbage »

Primary Sidebar

Categories

Recent Posts

  • Rockfish Cakes
  • Granola
  • Sheet Pan Chicken
  • Jicama Coleslaw
  • Pesto Salad Dressing
  • Pesto with Almonds
  • Basque Cheesecake
  • Pork Tenderloin and Spice Rub
  • Butter-Basted Halibut Steaks with Capers
  • Homemade Crackers

Copyright © 2023 · Closet Foodie