This week’s menu is inspired by Ellie Krieger’s cookbook The Food You Crave. I borrowed it from the library!! Have you ever done that? I love the chance to dig into a cookbook before I commit to making a purchase. I am looking forward to trying a bunch of her recipes. All of her recipes are super healthy and most of them look great. I am going to try two this week. We will see how it goes.
Monday: Teriyaki Pork Tenderloin (p. 197), Brown Rice, and Bok Choy
Tuesday: Chicken Fingers (p. 200), Broccoli, and Sweet Potatoes
Wednesday: Fish Tacos (Clean Eating, Fall 2008, p. 35) and Refried Beans
Thursday: Pizza and Salad
Sunday: Tomato Soup and Cheese Sandwiches
Tonight we had the Teriyaki Pork and I almost followed the recipe. Just two little changes, instead of the chili flakes I used chili garlic sauce and I cooked down the marinade to serve on top.
Teriyaki Pork Tenderloin
1 pound pork tenderloin, fat removed
¼ cup Soy Sauce
2 Tbsp brown sugar, packed
2 Tbsp sherry
2 Tbsp rice vinegar
2 garlic cloves, pushed through he garlic press
1 tsp fresh ginger, grated
¼ tsp chili garlic sauce
- Combine all of the ingredients in a large Ziploc bag and squish around. Marinade in the fridge for 30 minutes to 4 hours.
- Preheat the broiler. Place the pork under the broiler pan for about 15 minutes depending on thickness turning once about halfway through cooking. An instant read-thermometer should read 155 degrees.
- Let the meat rest for 10 minutes.
- While the meat is resting pore the marinade into a saucepan and bring to a boil. Cook until it is thick and saucy.
I know some are iffy about used marinade but I think if you boil it you are cooking it like you would cook the pork so…I think it is just fine.