With Braised Vegetables, this quick, simple, easy to make recipe will leave your guests stunned!
Per 2-persons, vegetables:
In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon mustard, wine and oil. Toss with pork to coat well and let marinate for at least 4 hours, refrigerated. A large plastic zip-lock bag works well, here.
Remove the pork from the marinade. Pour the remaining marinade in a small saucepan and bring to a boil, reduce by 25 to 30 percent.
Heat a large sauté pan coated lightly covered with oil. Sear the pork until brown on all sides (about 10-12 minutes). Glaze the pork every 3 to 4 minutes with a spoonful or two of the reduced marinade.
If not using the Braised Vegetables link above; then in a large bowl, mix together the zucchini, bell pepper, onion, corn, and fennel bulb. Using either this Italian Dressing or just plain oil and salt & pepper, toss the vegetables lightly and place on hot grill.
When done, you may wish to chop the vegetables smaller. I leave them large so as to not fall through the grill and into the fire.
Cut each tenderloin into 3-4 petit fillets and drizzle with reduced marinade. Arrange the vegetables around the meat and serve hot.