Simple Spring Supper | Brown Sugar & Sesame Marinated Pork Tenderloin

Last Sunday we hosted Mike's parents for a casual Sunday Supper.  I love cooking on Sundays - it is the only day that I get to spend some alone time in the kitchen while Mike and Emma play outside.  It is so nice to be able to leisurely prepare dinner without keeping little hands entertained (which usually means she's putting them in the flour canister, then the sugar, and back again...). 

I've used this marinade several times before -it is one of Mike's Mom's signatures.  It works great with beef, pork, chicken, shrimp, vegetables... anything.  Especially on the grill.  Unfortunately, we don't have a grill right now... it had to stay in Concord, Ma. when we moved because it was the last thing packed and it wouldn't fit in the Pod!  So... I just roasted it in the oven and it worked great, too.

We're working on our outdoor grilling area + new grill this week (Mother's Day & Father's Day joint gift), so you can look forward to lots of grilling recipes soon!
 

I love using drinking glasses as vases for small arrangements.  I found these hyacinth at the grocery store and make the perfect little bunch in these short glasses.



While I finished dinner Mike and his parents entertained (or were entertained by...?) Emma outside and sipped on this sparkling lemonade from Trader Joes.  What is it about playing outside and sipping on lemonade?!



Along with the Brown Sugar & Sesame Pork Tenderloin, I served Ina's Orange Braised Carrots and Parsnips and Green Been Gremolata. 

Brown Sugar & Sesame
Pork Tenderloin


2 pork tenderloins (about 1 pound each)
1 cup soy sauce
1/3 cup of brown sugar
2 tablespoons toasted (dark) sesame oil
1 teaspoons chili paste
1/2 cup sliced green onions

2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 teaspoon of sesame seeds

Stir together soy sauce, brown sugar, sesame oil, chili paste, green onions, garlic, ginger and sesame seeds.  Put the tenderloins in a ziplock and pour in the marinade.  Marinade for 1 hour and up to over night.

If baking/roasting, remove from marinade and place on a baking sheet.  Roast at 450 degrees for 18-25 minutes until a meat thermometer reads 155 degrees.  Remove and cover with foil.  Reserve the juices in the pan from resting.   Let rest for 10 minutes before serving.  Slice, then pour juices over sliced pork.

If grilling, grill for 5-7 minutes on each side (totaling about 18-22 minutes depending on the temp of the grill) until a meat thermometer reads 155 degrees.  Remove and cover with foil.  Reserve the juices in the pan from resting.   Let rest for 10 minutes before serving.  Slice, then pour juices over sliced pork.

 

A big bountiful platter for a Sunday Supper.

This classic lemon pie with graham cracker crust topped with whipped cream is the perfect dessert... but, you'll have to wait for the recipe!  It will be featured on Snippet & Ink soon!