This turned out quite good. I'm a savory kind of guy when it comes to my entrees, and typically don't like sweet except for dessert. But on Friday, Hollie and I demolished a one pound pork tenderloin cooked with a honey-five spice-rice vinegar and hoisin sauce marinade.
An interesting technique, the recipe called for cooking the tenderloin for 20 minutes in a 400 degree oven on a wire rack over a roasting pan with an inch of water, and then basting it while it cooked on a stove top grill pan for another 20 minutes.
I grilled some vegetables as a side and made a roasted garlic dressing for the salad We ate al fresco, even though it's too damn hot to be outside. But it was nice. Orange supremes, fresh strawberries and mint with agave and a squeeze of lime for dessert.
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