Grilled Pork Tenderloin
Charred Brussels Sprouts with Pancetta
Cheesy Baked Cauliflower
I’ve been making this pork tenderloin for years. The garlic/ginger/soy sauce combo is always deliciously flavorful as a marinade. And with these 2 sides, you’ve got an amazing dinner that’s tasty and visually very appealing as well.
Grilled Pork Tenderloin
1/2 cup teriyaki sauce
1/2 cup soy sauce
3 TBSP brown sugar
2 scallions, chopped
1 garlic clove, minced
1 TBSP sesame seeds
1/2 tsp ground ginger
1/2 tsp pepper
1 TBSP olive oil
2-3 – 1 1/2 lb pkgs pork tenderloins
Mix all ingredients together except the pork. Trim the pork of any fat and place in an airtight container.
Pour the marinade over the tenderloins; turn to coat. Refrigerate 2 hours or up to 1 day.
Grill until desired doneness.
Charred Brussels Sprouts with pancetta
This recipe for brussels sprouts is TO DIE FOR! The combination of the salty pancetta and sweet fig jam is fabulous!
3 TBSP olive oil (divided)
3 to 4 oz pancetta, diced
1 1/2 pounds Brussels sprouts, trimmed and halved (or quartered if large) through the stem end (about 6 cups)
1/4 tsp kosher salt
2 TBSP fig jam
1 TBSP water
1/4 tsp freshly ground black pepper
In a large (12 inches or wider) frying pan, heat 1 tablespoon of the oil over medium heat. Add the pancetta and cook, stirring occasionally, for about 3 minutes, until crisp.
Using a slotted spoon, transfer the pancetta to a small bowl. Return the pan to medium-high heat and add the remaining 2 tablespoons oil. Add the Brussels sprouts, keeping them in a single layer as much as possible.
Stir in the salt. Cook, stirring occasionally, for about 10 minutes, until the Brussels sprouts are tender and well browned—even charred in spots. If the sprouts are browning too quickly, lower the heat to medium. Add the fig jam and the water and stir until the jam melts and coats the Brussels sprouts.
Add the reserved pancetta and the pepper and stir to combine.
Taste and add additional salt or pepper if needed. Serve warm.
Cheesy Cauliflower Casserole
(Adapted from every day dishes)
1-2 heads of cauliflower, broken into florets
½ yellow onion, diced
1 clove garlic, minced
2 TBSP butter
2 TBSP flour
1½ cups milk
1½ cups sharp cheddar cheese, shredded
½ cup parmesan grated
salt and pepper to taste
Preheat oven to 400 degrees F, and generously butter 8″x8″ casserole dish. Bring water to boil in large pot over high heat and boil cauliflower for 6 minutes. Remove from heat, strain, place in casserole dish.
Sauté onion and garlic in butter over medium heat until onion is translucent (about 2 minutes).
Add flour, whisk to combine; cook for 1 minute. Slowly whisk in milk until flour is dissolved.
Stir in cheeses until melted; turn off heat. Season with salt and pepper, to taste.
Pour cheese sauce over cauliflower then bake 20-25 minutes or until hot and bubbly.
Cool 5 minutes before serving then enjoy!