Tonight I changed things up just a bit and put on the dinner table three recipes that I'd never made before. The main feature was a grilled pork tenderloin that was first given time to rest in a Chinese-inspired marinade of ginger, mirin, chili garlic sauce, soy sauce, sesame oil, and brown sugar. The marinade is subsequently boiled and served as a sauce for the meal, which proved to be a stroke of genius.
The starch in the evening meal was a hash brown potatoes O'Brien casserole, thanks to a recipe shared by Donna Whitley-Smith of Page County, VA. At first I thought it was going to be way too much food but the guests loved it so much we managed to put quite a hurtin' on it.
The third item that was a new thing for me was Lomi tomatoes, gently tossed and hand-rubbed in a mixture of sweet onion, chives, sesame oil, red pepper flakes, and kosher salt and fresh cracked black pepper.
"Soy-Marinated Chinese Pork Tenderloin,"" from Cuisine at Home, Issue 93, June 2012, p. 34-35.
"Lomi Tomatoes,"" from Cuisine at Home, Issue 93, June 2012, p. 15.
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