TUESDAY
Classic Char Siu Pork | Chopped Brussels Sprout Salad with Grapefruit
This was Tuesday evening’s dinner and I am just getting to this post today…Friday! Not like me, I know, but some weeks just head off in a direction far different then the one we had planned. On Monday, Michael found out he needed to leave for Tokyo first thing Tuesday morning, Wednesday & Thursday happily brought us unexpected company for dinner both evenings and, after visiting with friends and post dinner clean up, my bed won “the toss” over the seat in front of my computer. Oh, and then there was the case of a certain Thai coconut soup that prompted a half-day search for Galangal root {Thai ginger} which ended with root in hand but, sadly, a soup that was completely underwhelming. Not giving up on that one, it just needs another round or two in the test kitchen. But this one right here, this wonderfully simple, perfect-for-a-weeknight-dinner, classic Chinese barbecued pork…this one is a keeper!
Before we knew that Michael was taking off on his own Asian adventure this week, I placed two pork tenderloins in a plastic resealable bag with a few ingredients to marinate overnight. With Michael gone, I knew two tenderloins were going to be more than we needed but, with the meat already marinating, I was committed to cooking both {and boy am I happy that I did…more on this later}. On Tuesday evening, with very little effort, superbly succulent, flavorful pork {sans red food coloring} was ready for dinner in 30 minutes.
- 2 pork tenderloins, about 3 pounds total weight
- 4 tablespoons raw honey
- 1 cup hoisin sauce
- 2 tablespoons liquid aminos
- 2 tablespoons crushed yellow bean curd
- 4 tablespoons rice wine
- 2 teaspoons sesame oil
- In a resealable plastic bag, large enough to comfortably hold both tenderloins, place the pork and set aside.
- Mix together the remaining ingredients in a medium bowl and then pour over the reserved meat in the plastic bag. Seal the bag and and give it a few good shakes so that the meat is completely coated. Place the bag in the refrigerator and marinate for at least 4 hours, ideally overnight.
- When you are ready to cook the pork, pour a shallow layer of water in the bottom of a rimmed baking sheet. Place a roasting rack or wire cooling rack on the baking sheet and put the meat on top, removing the marinade left in the bag to a small saucepan, and set the baking sheet aside. Preheat the oven to 425 degrees F. Heat the marinade until boiling and then lower heat to maintain a simmer until the sauce has been reduced by one-third.
- Roast the pork at 425 degrees F for 15 minutes then turn the heat down to 350 degrees F and continue cooking for an additional 15 minutes, brushing over a little marinade as you go. Remove the meat from the oven and let sit for 5-10 minutes. Slice into thick pieces and serve.
- Liquid aminos is a natural soy sauce alternative found in most grocery stores. Soy sauce can be substituted.
- Crushed yellow bean curd can be found in most Asian markets but can be omitted if unable to source.
Every year it seems, come January, citrus races to the top of our fruit list and parks itself there for a month or two. Apples, pears, berries…all favorites of ours…seem to pale in comparison to glistening grapefruits, tangerines, and blood oranges right now. Seasonality surely has something to do with it but I also think my body craves the punch of vitamin C during these, the coldest, darkest days of winter.
So, when I came across this recipe which pairs grapefruit with one of our favorite vegetables, I knew it was destined for our dinner table.
Brussels sprouts…tiny green orbs of crunch and flavor…often find themselves in the skillet with bacon, but their hearty texture makes them a great base for salads in their raw form, not easily succumbing to a generous dose of dressing. In fact, salad mixtures made with these sprouts often taste better the day after they are made. Now the original recipe calls for shaving the sprouts on a mandolin, but, if you follow this weekly dinner journal, you may recall my “mandolin incident” more than a few months back in which I shaved off a piece of my right thumb. It just so happens that “the incident” occurred while Michael was in Japan on business so, all things considered, I decided a chopped salad was the way to go for me rather than the shaved “slaw” effect.
The remaining salad components, basically dried fruit and nuts, should entertain your personal tastes and preferences. For our salad I added pistachios {salted & roasted} and dried, sweet bing cherries {in place of the hazelnuts & cranberries}.
The dressing, which contains maple syrup, may sound sweet but really it is not. Be sure to use a pure maple syrup, NOT the popular pancake varieties. Apple cider vinegar and Dijon mustard add a bite, keeping the sugar flavor in check.
- 1 pound Brussel sprouts, root ends trimmed + then chopped
- 1 cup roasted, salted pistachios
- 1 shallot, peeled + thinly sliced
- 1 grapefruit, peeled + segmented
- 1cup dried sweet cherries
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 3 tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- salt and pepper to taste
- Wash and cut away any tough stems, bits or bruised leaves from the Brussels sprouts. Coarsely chop the sprouts and place them into a large bowl.
- Slice the shallot thinly, and then segment the grapefruit and chop into bite size pieces. Add to the bowl along with the pistachios + dried cherries.
- In a jar with a tight fitting lid, add the oil, vinegar, maple syrup, and mustard. Shake. Drizzle over the salad, toss and then season with salt and pepper. Serve.
- You can click on the link "How to Peel Citrus" under Tools, Tips & Tricks on the right sidebar of this page for a quick video demonstrating how to get perfect citrus segments completely free of bitter pith and tough membranes.
BONUS: Now, what to do with that left over Char Siu Pork?
Well, with just a few extra ingredients and this recipe, you can make some of the best Pork Fried Rice you will ever taste. I did and it was gone before I could get a photo!
