Asian Grilled Pork Tenderloin with Pineapple

Asian Grilled Pork Tenderloin with Pineapple

• 2 12- to 16-ounce each pork tenderloins
• 1 6-ounce can pineapple juice
• 3 tablespoons soy sauce
• 2 tablespoons fresh garlic, minced
• 2 tablespoons fresh ginger, minced
• 1 1/2 teaspoons coarse salt (kosher)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 2 cups fresh pineapple, peeled cubed (1-inch pieces)
• 6-8 wooden or metal skewers

Place pork tenderloins in resealable plastic bag; set aside. In small bowl, combine marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour to marinate, or up to 24 hours to enhance flavor.

Preheat grill to medium-hot. When ready to grill, remove pork from marinade and place on grill. Cook, covered, for about 10 minutes per side or until the internal temperature of pork is 160 F. Meanwhile, place the pineapple chunks on the skewer; place on grill during the last 6 minutes of grilling time, turning after 3 minutes. To serve, slice pork into 1/2-inch slices (medallions) and serve with grilled pineapple.

Vietnamese Spring Rolls

Vietnamese Spring Rolls

• 1 cup julienned carrots
• 1/4 cup shredded cabbage
• 2 cups mung bean sprouts
• 2 cups julienned seeded cucumber
• 1 cup minced scallions
• 1/2 cup chopped fresh cilantro
• 2 tablespoons toasted sesame seeds
• 16 rice paper wrappers
• Daikon sprout, for garnish

Dipping Sauce:

• 1/2 cup fresh lime juice
• 1/4 cup brown sugar
• 2 1/2 tablespoons fish sauce
• 1 1/2 teaspoons chili oil
• 2 tablespoons chopped fresh cilantro
• 1/4 cup crushed toasted peanuts

In large bowl, combine carrots, cabbage bean sprouts, cucumber, scallions, cilantro, and sesame seeds. One at a time, dip wrappers into cold water and gently shake off water. Place vegetable mixture on wrapper and fold like a burrito.

To prepare sauce: Toast and crush peanuts. Then whisk together lime juice, sugar, fish sauce, chili oil, and cilantro. Stir in peanuts and serve with spring roll wraps.

Chinese Five Spice Edamame, courtesy of The Food Channel.

Chinese Five Spice Edamame

(Makes 12 servings)

• 2 tablespoons Kosher salt
• 1 tablespoon Chinese Five Spice powder
• 2 pounds frozen edamame, shells on

(Chinese Five Spice powder can be found in the seasoning aisle of your local grocery store. Though frozen edamame is available shelled, purchase edamame with the shells on for this recipe.)

Combine Kosher Salt and Chinese Five spice powder in small bowl.

Place edamame in microwave-safe bowl, cover and microwave for approximately 4 minutes, or until edamame peas are tender.

Rest covered for 1 minute. Remove plastic wrap and toss edamame with Chinese Five Spice mixture.

Serve immediately.

Zucchini Stir-Fry

Zucchini Stir-Fry

(Makes 5 servings)

• 1/2 pound zucchini, sliced
• 1/2 pound yellow squash, cut in pieces
• 1/2 pound broccoli florets
• 1/2 pound cauliflower florets
• 1/2 pound snow peas
• 1/2 cup sesame oil
• 1 tablespoon garlic
• 1/2 teaspoon ginger, freshly grated
• 1 pimiento, chopped and squeezed

Bring large pot of water to boil. Blanch each of first five ingredients separately for 1 minute. Drain each and place immediately in ice water. Heat oil in pan until hot. Add garlic and ginger and saute for 1 minute and 30 seconds. Add vegetables and toss ingredients until hot. Add chopped pimiento.