Just because you’re pressed for time, doesn’t mean you can’t have a homemade meal. Cooking expert Margie Potts shows one recipe that can help prepare two great meals. By thinking ahead and cooking a little extra one night, two healthy meals can be created.
Teriyaki Pork Tenderloin with Vegetables and RiceIngredients: 3 lbs. pork tenderloin
Vegetables
1/4 cup low sodium soy sauce
1/4 cup dry sherry
1/4 cup Asian oil
2 cloves garlic
1/3 green onion
1 tsp. ginger
2 Tbs. sugar - To make tenderloin marinade, in a measuring cup, mix together: 1/4 cup low sodium soy sauce, 1/4 cup dry sherry, 1/4 cup Asian oil, two cloves garlic, 1/3 green onion, one teaspoon ginger, two tablespoons sugar. (Reserve 1/4 cup of marinade for vegetables).
- Pour marinade over pork tenderloin. We used three pounds of tenderloin in this episode. Place tenderloin in sealable bag and refrigerate for eight hours.
- Roast tenderloin in 450 degree oven for 25 to 35 minutes.
- Brush vegetables with reserved marinade.
- Place vegetables in steamer for five minutes.
- To serve, arrange steamed vegetables on plate alternating colors. Place pork in center, and on top of vegetables. Dice a green onion over vegetables and pork. Serve cooked rice on the side.
Leftover ingredients from this meal, can lead to another night's meal: Pork Fried Rice Ingredients: 1-1/2 Cup tenderloin, chopped
Vegetables, chopped
4 Cups rice
2 Eggs
4 Tbsp. oil
Soy sauce - Take two eggs, lightly beaten and place in wok or skillet with four tablespoons of oil. Cook over medium heat.
- Add rice , turn up heat.
- Add pork and vegetables.
- Flavor with soy sauce
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