This Week's Menu Plan

Sunday - Chicken Cordon Bleu, salad, asparagus

Monday - Japanese Pork Tenderloin w/ Spicy Peanut Slather, yakisoba noodles

(pictured above, recipe below)

Tuesday - Dinner out with family

Wednesday - Whole chicken cooked in crock pot, rice, salad

Thursday - Dinner at mom's

Friday - Dinner out

Saturday - Chicken pesto & artichoke pasta, garlic bread, salad

Japanese Pork Tenderloin w/ Spicy Peanut Slather

Ingredients

2 pork tenderloins, each about 12 oz. (I'll be using pork chops tonight since that's what I have on hand)

Peanut Slather

1/2 c. chunky peanut butter, salted

1/4 c. Chinese rice wine or dry sherry

2 Tbsp. soy sauce

2 Tbsp. white wine vinegar

2 Tbsp. honey

2 Tbsp. cooking oil

1 Tbsp. sesame oil

1 Tbsp. chili paste or chili sauce

4 cloves garlic, finely minced

2 Tbsp. finely minced ginger

1/4 c. minced green onions

1/4 c. minced cilantro sprigs

Advance Preparation

Trim off and discard any excess fat from the pork.

In a small bowl, combine all the ingredients for the peanut slather and mix to combine evenly. Reserve, cover & refrigerate 1/2 cup of the slather. Evenly coat the pork w/ the remaining slather & refrigerate for at least 30 minutes or up to 8 hours.

Final Steps

30 minutes prior to cooking, remove the pork and 1/2 c. reserved peanut slather and bring to room temp. If using a gas grill, preheat to medium (350 degrees), and to roast, pre heat the oven to 450 degrees. Grill the pork until the internal temp is 150 degrees or around 20 minutes.

To Serve

Let the pork rest for 5 minutes. Cut into serving size pieces and spoon reserved peanut sauce around the meat.

I'll be serving the pork on top of stir-fried yakisoba noodles like you see in the picture.

Erika