re: Recipes/Recipe Reviews.....

Here ya go, Moulton. This is all easy and very good.

Asian Pork Tenderloin
(Cuisine at home, December 2006, Issue 60, p. 36)


Makes: 2 Tenderloins Total Time: 1 Hour Rating: Easy


Trim; Combine; Rub and Sear:
2 pork tenderloins, trimmed (1–1/2 to 2 lb. each)
2 T. Chinese five-spice powder
1 T. kosher salt
1 T. ground black pepper
2 T. peanut oil

Simmer:
1/3 cup Chinese plum sauce
2 T. honey
1 T. tomato paste
1 T. soy sauce
1 T. rice vinegar
1 T. fresh ginger, minced
1 T. pineapple juice
1 t. chili garlic sauce

Garnish with:
Fresh chives


Preheat oven to 400°.

Trim tenderloins of silverskin and excess fat. Combine five-spice, salt, and pepper, then rub over both tenderloins. Heat oil in an ovenproof saute pan over medium-high; sear pork on all sides, 5 minutes.

Simmer remaining ingredients (except chives) in a saucepan for 1 minute; pour over pork. Transfer pan to the oven and roast 20 minutes, or until internal temperature reaches 140°. Remove pork from pan; let rest 10 minutes before slicing.

Garnish with fresh chives.


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Spicy Asian Slaw
(Cuisine at home, December 2006, Issue 60, p. 37)


Makes: 5 Cups Total Time: 25 Minutes Rating: Easy


Whisk Together:
2 T. pineapple juice
2 T. rice vinegar
2 T. sugar
1 T. chili garlic sauce
1 T. Chinese plum sauce
1 t. cornstarch

Saute and Add:
6 cups green cabbage, cubed
1 cup red bell pepper, julienned
2/3 cup carrot, julienned
2 T. fresh ginger, minced
1 T. peanut oil
1/2 t. kosher salt

Stir in and Cook until Thickened:
Reserved sauce

Whisk first 6 ingredients together in a bowl; set aside.

Saute cabbage, bell pepper, carrot, and ginger in oil in a nonstick skillet over high heat. After 1 minute, add the salt. Continue sauteing for 2 minutes, or until cabbage starts to wilt.

Stir in reserved sauce; cook 1 minute, or until slightly thickened.