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Miso-Honey Ginger Chili Glazed Pork Tenderloin with Mango Mint Salsa & Quinoa Salad Recipe

Miso-Honey Ginger Chili Glazed Pork Tenderloin with Mango Mint Salsa & Quinoa Salad Recipe

By Sherman Chan

Serves 2-3 people.

Ingredients:

1 Maple Leaf Prime Pork Tenderlion
4 tbsp. Honey
2 tbsp. Miso Paste
1 tsp. Chili Flakes
3 tsp. Lime Juice
1 1/2 tsp. Grated Ginger
1/4 tsp. White Pepper
1/4 tsp. Sesame Oil
2 tbsp. Olive Oil (regular, EVOO too strong)
Salt & Pepper

1 Cup Quinoa
2 Cups Water
1 Cup Diced Cucumber
1 Cup Diced Tomato
2 tbsp. Olive Oil (EVOO here)
2 tsp. Lemon Juice
Salt & Pepper

1/2 Mango Diced
2 sprigs of Chopped Mint
1 tsp. Lemon Zest
1 tsp. Lime Juice
1 tsp Toasted Sesame Seeds

Procedure (tenderloin):

1. Combine miso, honey, lime juice, chili flakes, white pepper, sesame oil and grated ginger in a ceramic bowl. Whisk until all mixed. You can adjust the flavour as you wish by adding any of the aforementioned ingredients.

2. Coat pork tenderloin with olive oil, salt and pepper. Heat BBQ to 500° F and spray grilling surface with vegetable oil. Place tenderloin onto the grill uncovered and turn after 3 minutes.

3. Baste tenderloin with glaze and then turn it over. Repeat after 5 minutes. Be sure to NOT to close the cover. The tenderloin will burn if unattended. Keep basting the tenderloin as it cooks. Once it reaches an internal temperature of 140° F, remove from grill and rest for 10 minutes.

4. After 10 minutes, cross cut tenderloin into 1 cm thick slices.

Procedure (quinoa salad)

1. Place quinoa and water into a pot and bring to a boil. Then reduce to low and cover. Cook for 15 minutes and then let it rest for 5 minutes. Use a fork to fluff the quinoa and wait for it to cool.

2. Dice cucumber and tomatoes and combine with cooled quinoa in a mixing bowl. Add olive oil, lemon juice, salt & pepper to taste. Mix thoroughly.

Procedure (mango salsa)
1. Combine diced mango, mint lemon zest and lime juice. Spoon over sliced tenderloin and sprinkle sesame seeds on top.