Asian Pork Tenderloin with Lemon Ginger Rice and Sesame Green Beans

I’ve been cooking a lot this week, but haven’t had the time to post… so I’ll be trying to catch up this weekend. With Blake being home in the evenings now, I was able to come up with some new recipes. One of the dinners from this week was a grilled Asian pork tenderloin that I served over lemon jasmine rice with sesame green beans. It was a clean-your-plate kind of meal – delish!

Asian Pork Tenderloin

1 package of 2 pork tenderloins (about 1 1/2 – 2 lbs total)
1/4 cup soy sauce
1/4 cup honey
1/4 cup olive oil
1 tbsp sesame oil
1 tbsp minced fresh ginger
2 tsp minced garlic
1 tsp dried minced onion

1.) Place all ingredients in a Ziploc bag and let it marinate at room temperature for 15 to 20 minutes.
2.) Grill on a preheated grill for about 7 to 8 minutes on each side.

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Lemon Ginger Rice

1 cup jasmine rice
1 2/3 cup water
3 tbsp olive oil, divided
1 tsp salt
1 tbsp lemon zest
1 tbsp grated fresh ginger
2 tsp minced garlic

1.) Place water, 1 tbsp olive oil and salt in a medium sauce pan. Bring to boil and stir in rice. Cover and turn heat to low. Simmer for 15 minutes, stirring occasionally. Remove from heat and stir in 1 more tablespoon of olive oil.
2.) In a small sauté pan, add 1 tbsp olive oil, lemon zest, ginger and garlic. Saute for 2 to 3 minutes. Stir the lemon, ginger and garlic in with the rice.

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Sesame Green Beans

1 lb of French green beans
2 tbsp sesame oil
2 tsp minced garlic
1/4 cup chicken stock
2 tbsp soy sauce
1 tbsp honey
1/2 tsp salt
1/4 tsp pepper
1/2 tsp sesame seeds

1.) In a large saute pan, heat sesame oil over medium high heat. Add garlic and sauté for 1 minute. Stir in green beans and sauté for another minute.
2.) Add chicken stock, soy sauce, honey, salt and pepper and cook for about 5 minutes, or until beans are just slightly tender. Stir in sesame seeds.