Asian Pork Tenderloin with Sesame Snap Peas

Asian Pork Tenderloin with Sesame Snap Peas

adapted from Food Network

We love Asian flavors and Emeril Lagasse was one of the first chef's I watched on Food Network I never realized he created his own Asian seasoning - Emeril's Asian Essence™. It does not look like it is available to purchase any longer but there is a recipe on Emeril.com. I modified the recipe there to create only the 1 Tbsp. that you need for this recipe. You can click on the link in the recipe or use you favorite seasoning blend.

This is a little spicy so adjust the red cayenne in the seasoning blend to your taste.

Makes 2 servings                                                          4 WW points / serving                                                          

2 Tbsp. coarsely chopped scallions
2 Tbsp. coarsely chopped shallots
1/4 cup soy sauce
2 Tbsp. pineapple juice

2 Tbsp. loosely packed fresh cilantro leaves
1 Tbsp. coarsely chopped fresh ginger
1 Tbsp. honey
1 Tbsp.  rice wine vinegar
1 Tbsp.  Emeril's Asian Essence™
1 Tbsp. chopped garlic
1 1/2 tsp. sesame oil
1 1/2 tsp. crushed red pepper
1/2 pork tenderloins (about 1/2 pounds total)

1 tsp. sesame oil
1/4 lb. snap peas, cleaned
3/4 tsp black sesame seeds
1/4 lemon, juiced

Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley leaves

1. Combine the green onions, shallots, soy sauce, pineapple juice, cilantro, ginger, honey, rice wine vinegar, Essence, garlic, sesame oil and crushed red pepper into the bowl of  a mini food processor; Process to puree. 
2. Place the tenderloins in a quart plastic storage bag and pour in the marinade. 
3. Seal the bag and refrigerate for 1 hour.
4. Preheat the oven to 400 degrees F.
5. Heat an ovenproof skillet over high heat; Add the tenderloins and sear, turning to ensure even browning, about 4 minutes. 
6. Transfer to the oven and cook for 10 to 13 minutes, or until an instant-read thermometer inserted in the thickest part reads 140 F. 
7. Remove from the oven and let rest for 5 minutes.
8. While the pork is cooking, heat a sauté pan over high heat, add sesame oil and heat. 
9. Add the snap peas and stir-fry for 3 minutes. 
10. Add the sesame seeds and toss well. Add the lemon juice and zest
11. season to taste with salt and pepper. 
12. Garnish with parsley before serving the peas topped with the pork.

Enjoy!

Slow Cooker Ham with Pineapple Mustard Sauce

A co-worker introduced me to the idea of cooking hams in a crockpot. I have tried it several times with basic recipes using pineapple juice and brown sugar. I decided to give a slightly upscale recipe a try since the boys wanted ham for Thanksgiving (They are not big turkey fans.) and we were volunteering a couple hours of our time at a local hospital on Thanksgiving Day.
The ham cam out great - moist, tender and flavorful. And there are lots of leftover to use in more recipes. We did not care for the turnips but turnips are not our favorite vegetable.

Slow Cooker Ham
adapted from Food Network Magazine November 2010
2 Granny Smith apples, diced
3 cloves garlic, smashed
4 sprigs thyme
8 large sprigs parsley
1 tablespoon pickling spice
2 Tbsp. packed brown sugar
1 8 pound smoked pork shoulder
2 cups dry white wine
1 lb turnips peeled and cut into 2 inch chunks

Place the apples, garlic, thyme, parsley, pickling spice and brown sugar in a 5-to-6-quart slow cooker. Add the ham,wine and 2 cups water. Cover and cook on low, 8-10 hours.
Remove the ham from the slow cooker. Add the greens to the cooker and stir to combine with the liquid. Return the ham to the cooker, cover and cook on high 30 minutes.
Slice the ham and serve with Pineapple Mustard Sauce

Pineapple Mustard Sauce
adapted from Gourmet, April 2007
1 cups unsweetened pineapple juice
1 tsp sugar
1/4 cup Dijon mustard
Dash of  salt
Dash black pepper
1 tsp finely chopped fresh thyme leaves

Combine sugar and pineapple juice in a saucepan and gently boil, stirring occasionally, until
reduced to 1/4 cup,. Transfer pineapple syrup to a bowl and cool to room temperature.
Whisk in mustard, salt, pepper and thyme.