Because My Mom Said So....

Before I actually start this blog, I should give a little background on this magazine recipe.  I honestly did use my parents as guinea pigs for some new recipes while they were up visiting me a couple of weeks ago.  I did that because, 1) they are good sports and 2) I figured I might get some material to write about.  Mostly, it was because they were good sports...at least that's what I am telling them.

I had a few things on my list to make and I tried to make things that didn't seem too terribly involved.  I made a pork tenderloin on the grill that, apparently knocked their socks off.  I know this because, my mom has called me and asked if I had posted that recipe on the blog yet at least 10 times.  She even texted my Uncle to tell him about the pork tenderloin, because he was coming to visit me after them.  She said I really needed to make that for him.  I don't know about you, but I do whatever my mom says to do.  So, Uncle David ate Chinese Grilled Pork Tenderloin.  As you can see, I can't tell my mom no, so...I'm writing the blog now Mom.  It was so good, my mom harassed me into writing this.  If that's not a stamp of approval, I just don't know what is.

Chinese-Style Pork Tenderloin

I want to start out by saying, I used to do my best work under pressure...  These days, I prefer not to be under pressure at all and even then it's questionable whether my work is all that great.  While making the Chinese-Style pork loin, I felt like the Three Stooges invaded my body.  I kept forgetting ingredients.  Which is really bad because I lay out all the ingredients before I even start the process.  I had to drag the marinating pork out of the fridge three times to add something I forgot.  And while I was putting away ingredients, I realized I left out the sherry.  By that time, I was over it.  I decided to pretend like I actually had my act together and quietly put away the sherry.  If I was going to be a stooge, I needed to be more Moe, than the other two.  Although, I did feel like asking Larry and Curly to pass the wine and Alzheimer's meds after that marinating fiasco.

Putting the forgetful adding of the ingredients aside, it was a super easy recipe.  Marinate the pork, grill it, and you're done.  Also, I made it a second time for my uncle, and remembered the sherry...I couldn't tell a difference.  So, if you want to skip that step, I don't know that it made a huge impact on the dish.  I would highly recommend making this one. Apparently, it's a crowd pleaser.  Just ask my mom.

The Ingredients
(merely a suggestion, as it were)

How to Prep the Tenderloin

More Tenderloin Prep

Holy Moly This Smelled Fantastic!

Cook's Country Aug/Sept 2012