Recipes--Sunday Dinner

Thai Pork Tenderloin:

2 Pork Tenderloins (about 3 lbs total)

1/4 cup oil plus 2 tbs. extra

1/2 cup soy sauce

1/4 cup pineapple juice

1/4 cup lime juice

Marinate pork for 2-3 hours.  Pre-heat oven to 375*.  Heat 2 tbsp. in oven proof pan and brown pork on all sides.  When browned,  place in for 40 mins or until meat is 165*.  Rest meat for 10 mins. and slice one tenderloin into 1/4" slices.  Save second tenderloin for later in the week. (see last recipes for a great idea.)

Thai Fried Rice

3 tbsp of oil

1 bag of "boil in bag" rice (brown or white), cooked.

1 can corn

1 can balck beans

1 jalapeno pepper, diced (if more heat desired try serrano or habanero)

1 handful cilantro

1 medium tomato, diced

1/2 can pinapple, diced to 1/4" pieces

1/4 cup soy sauce

1/4 lime juice

couple pinches of salt

Cooked rice the day before and refidgerate overnight.  Rinse black beans and corn.  In your wok or large pot, heat oil and add rice, corn, pepper and balck beans.  When heated through, add tomatoes and pineapples.  Cook about 3 mins and then add cilantro, soy sauce, lime juice, and salt.  Once cilantro in wilted and most of sauce is absorbed (takes a few minutes) remove from heat and serve.  Garbish with extra cilantro, if desired.

Roasted Asparagus

1 to 1 1/2 lbs fresh asparagus

2 tbsp oil

salt and pepper

1 tbsp lime juice (optional)

Heat oven to 375*.  Prepare asparagus by snapping of the ends.  The stalk should have a natural "snapping point"; however, if it does snap just trim about 1" off the end.  Place asparagus on baking sheet and drizzle with oil, salt and pepper.  If you desire, also drizzle with lime juice.  Roast for 10-12 mins and serve.