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.
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
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.
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.