, , , , , ,

Over the weekend, BR and I celebrated our own Valentine’s Day along with 6 months of being together. It was great. On the 14th, I made his favorite: stewed oxtail and on Saturday we had a fantastic dinner at Otto, where we had our first date, complete with appetizers, entrees, wine and dessert. It was quite an indulgent weekend.

I like to keep some family traditions that my mother used to hold. Every Sunday, we had dinner around 3pm. She had been doing so since she was a youngen. We had a light breakfast and I set a 4 lb pork tenderloin to marinate.


For the marinade:

1/2 cup soy sauce

1/4 cup of hoisin sauce

1 clove of garlic, minced

1 tsp sesame oil

1/4 tsp ginger powder

light sprinkle of red pepper flakes

Method: Allow the pork to marinate for at least an hour. When read to cook, preheat oven to 425*. Set the tenderloin in a shallow baking sheet and cover with all the marinating liquid. Bake uncovered for about 10-15 minutes per pound. 45 minutes later,(at 145* internal temp) I removed the tenderloin from the oven and allowed it to rest (and for the internal temp to reach 160).


That was the perfect time to roast my sugar snap peas and brussel sprouts. They roasted at 425 for 15 minutes. I like when they get a little charred.


I had some leftover white rice to add to the mix and threw some fresh scallions on top for something different.


When the meat has fully rested, slice on a bias and serve. I am not too sure what constitutes as a full serving but this was more than sufficient for me. 

Asian marinated meat is always a win in my house.