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Methley Plums Click on image to enlarge |
These trees are available at Lowe's here in Hawaii according to their website. Please call Kahului Lowe's to check availability: (808) 872-1920.
Roast Pork Tenderloin with Plum Sauce
The marriage of roast pork tenderloin with a sweet and sour Hawaiian plum sauce
is really special, and isn't that difficult to make.
Ingredients for pork tenderloin:
2 pork tenderloin (usually available at Friendly Market here on Molokai).
Non-stick cooking oil (I use PAM)
Ingredients for pork marinade:
1/4 cup honey
1/4 cup soy sauce
1/4 cup oyster sauce
2 tablespoons packed brown sugar
1 tablespoon fresh minced ginger
1 tablespoon minced garlic
1 tablespoon ketchup
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
Procedure for pork tenderloin:
Trim pork tenderloin of any fat or silver skin that may be attached, then place them in a ziplock freezer bag. Whisk together marinade ingredients in a bowl, and pour over pork in the bag. Place sealed bag in refrigerator and marinate at least 8 hours, but 24 is better. Turn the bag at least twice during this time.
Preheat oven to 400˚F. Remove pork, placing them in a clean shallow baking dish sprayed with non-stick cooking oil. Save the marinade! Bake tenderloin about 35 minutes, or until meat thermometer registers 155˚F. Remove from the oven and let rest for 5 minutes and then slice thinly. Keep pork slices warm until plum sauce is ready.
Ingredients for plum sauce:
3/4 pound fresh plums
1/4 of the pork marinade (strained)
Honey to taste
Procedure for plum sauce:
Quarter and pit plums, discarding pits. Cut plum quarters into small pieces.
Add 1/4 of the pork marinade to a large skillet with the plum pieces, cover, and bring to a simmer over moderately low heat 20 to 30 minutes, or until plums are tender. Taste the plum sauce for sweetness. If needed, stir in honey and taste again until the sauce is to your liking. If necessary, simmer sauce, uncovered, until thickened slightly.
To serve, pour some of the warm sauce onto plates and place sliced tenderloin in the middle of the sauce. Serve with wild or brown rice and Asparagus Gremolata (recipe below).
Makes 6 servings.
Note: If you wish, you can blend the cooked sauce to make it smooth.
Makes 6 servings.
Note: If you wish, you can blend the cooked sauce to make it smooth.
Asparagus with Gremolata Butter
Ingredients:
2 pounds asparagus, trimmed
2 tablespoons (1/4 stick) butter
2 teaspoons grated lemon peel
1 large garlic clove, minced
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh Italian parsley
Locally grown asparagus |
2 pounds asparagus, trimmed
2 tablespoons (1/4 stick) butter
2 teaspoons grated lemon peel
1 large garlic clove, minced
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh Italian parsley
Procedure:
Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly, and drain again. DO AHEAD: Can be made 1 day ahead. Pat dry; wrap in paper towels, then plastic, and refrigerate. Melt butter in heavy large skillet over medium-high heat. Add lemon peel and garlic and stir 30 seconds. Add asparagus and toss to coat. Sprinkle lemon juice over. Sauté until asparagus is heated through and coated with butter sauce, about 3 minutes. Season asparagus with salt and pepper. Transfer to platter. Sprinkle with parsley and serve.
Makes 6 servings.
Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly, and drain again. DO AHEAD: Can be made 1 day ahead. Pat dry; wrap in paper towels, then plastic, and refrigerate. Melt butter in heavy large skillet over medium-high heat. Add lemon peel and garlic and stir 30 seconds. Add asparagus and toss to coat. Sprinkle lemon juice over. Sauté until asparagus is heated through and coated with butter sauce, about 3 minutes. Season asparagus with salt and pepper. Transfer to platter. Sprinkle with parsley and serve.
Makes 6 servings.
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