MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
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recipe
1
notes MIL MISSION #71: CHINESE Style BARBEQUE PORK TENDERLOIN
Prep time: 10 minutes prep, 2+ hours to marinate
Roasting time: approx. 40 minutes
Oven temp: 425 degrees, then reduced to 350
Servings: 2+
♥PANTRY, FRIDGE, MARKET♥♥
1.5# pork tenderloin
Marinade
1/4 C. hoisin sauce
1 t. fish sauce
1 T. soy sauce
2 t. lemon or lime juice
1/2 t. five spice
1 large clove garlic, minced
♥PREP
Rinse/dry tenderloin, then place in a zip lock bag or shallow dish (cover). Mix ingredients for the marinade and pour over the tenderloin, coating completely. Refrigerate for 2 to 48 hours.
♥ROASTING - 425 degrees
Place a rack over a baking pan (lined with foil for easy clean up). Lift the loin onto the rack, tucking under the thinner end so the piece is as even in thickness as possible. Reserve the marinade.
*Place the pan on the center rack in the oven and roast for 15 minutes @ 450 degrees.
*Reduce the temp to 350 degrees, baste the loin with the reserved marinade, pour boiling water into the pan (1/4”) and roast for 10 minutes.
*Baste again and roast for 15 minutes.
*Test the thickest park of the loin with a thermometer for doneness (155 degrees) or cut into the center to check; the pork should barely be pink inside. When done, remove the loin from the oven and let rest 10 minutes before slicing.
SERVING: Serve loin as an entree or snack, dipping in Chinese hot mustard and toasted sesame seeds. Also great in sandwiches such as BANH MI (Vietnamese-style Sandwiches).
Sides to consider: SOBA NOODLE SALAD w/ PEANUT DRESSING, HONEYED BUTTERNUT SQUASH with YAMS & APPLES, SAFFRON COCONUT RICE, WILD RICE SALAD with MANGO & TOASTED PECANS , SAMOSA SNACKS (veg) or STICKY RICE
♥♥ WAYS TO “just wing it” ♥♥ consider or substitute
*substitute: 1/4 t. sea salt for fish sauce
*consider adding a few or all to the marinade: 2 t. minced ginger, 1 T. rice wine, 1 T. cooking sherry, 1 t. sesame oil, 1/4 t. red pepper flakes
*substitute: tenderloin of beef and lamb (roast to rare/medium rare) or chicken breast but adjust the roasting time
♥ Helpful Hints♥
*pork tenderloin is cut from the full pork loin, the most tender and lean; in your local super market and Trader Joes, it is found the fresh meat department, usually in sealed clear plastic packages. Loin can also be found in local meat shops. Be sure to purchase ”unseasoned” loin.
(MIL post)
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