I was thrilled to see what a bountiful amount of rain would bring in our CSA baskets at the beginning of the season. The answer was enormous green onions, mild and spicy radishes, rhubarb, asparagus, spinach and loads of greens!
Green onions always scream stir-fry, dipping sauces and spring rolls to me~so I immediately bought a pork tenderloin to marinate. For the pork tenderloin, I use this recipe from AllRecipes. It is simple and tastes wonderful. My only big change is cooking at a lower temperature (325) for 90 minutes. I also alter the measurements of ingredients, depending on supplies and mood. I sometimes use Thai Chili sauce in a lesser amount, but usually just a Garlic-Chili Sauce instead of a paste. I like that I throw it together in a plastic bag and basically forget about it until the next day when I place it into the oven. We eat it with rice and stir-fried veggies. I boil the sauce from the tenderloin (adding some more brown sugar) and serve it alongside as it can be a little too spicy for the kids.
There is usually way too much meat for one meal. Soon after removing it from the oven, I place 1 tenderloin into aluminum foil and into the refrigerator. I thinly slice it and reheat for a meal of spring rolls. We use lots of thinly sliced veggies, spring roll wrappers, reheated stir-fry veggies (if we have them!), the reheated tenderloin and various dipping sauces. The girls love that they can make their own. Of course our youngest has recently taken to using the wrapper like a candy bar wrapper and then discarding it on her plate. Maybe it's a 5 year-old thing?
Maybe I will get back around to posting photos soon. The spring rolls can be quite pretty ;)
Enjoy!
~Tracy
No comments:
Post a Comment