Asian Marinated Pork Tenderloin and Pineapple Rice

I was in the mood for something Asian the other night, so I made this dish using a few simple ingredients I already had on hand.  It was healthy and full of flavor.  If you have leftover pork - it makes a great sandwich for night #2!


Asian Marinated Pork Tenderloin (serves 4)
-1 small pork tenderloin ( a little over a pound)
-1/2 cup soy sauce
-1 tablespoon sesame oil
-The juice from one 20 oz can of pineapple (the kind packed in unsweetened pineapple juice)
-2 tablespoons brown sugar
-1/4 cup rice wine vinegar (or white wine vinegar)
-1/2 bunch of green onion, chopped
-3 tablespoons fresh cilantro, chopped
-2 cloves of garlic, minced

1. Whisk everything (except pork) together until well combine and pour into a large zip loc bag or a shallow bowl.  Add the pork tenderloin and marinate in the refrigerator for 1-3 hours.
2. Remove pork from refrigerator and allow to rest on counter for about 10 minutes (just to take the chill off the meat).
3. Heat oven to 375 degrees.  Remove pork from plastic bag, shake off excess marinade, and place in an oven proof dish.  Cook for about 35 minutes or until a thermometer stuck into the thickest part reaches 145 degrees. 
4. Remove from oven and allow to rest for 10 minutes before slicing.  Serve with Pineapple Rice.

Pineapple Rice (serves 4)
-1 1/2 cup cooked rice (I use a whole grain rice medley, but whatever you have is fine)
-1/4 cup chopped pineapple
-1 small red pepper, chopped
-1 small can of water chestnuts
-1 small onion, chopped
-1/2 cup of peas (I use frozen)
-1/4 cup of soy sauce
-a small handful of fresh cilantro - chopped
-1 tablespoon of canola oil

1. Heat canola oil over medium heat and add the onions and peppers.  Sauté  for about 5 minutes, then add the pineapple and frozen peas.  Cook for another few minutes and add the rice and water chestnuts.  Again cook for a few minutes, then add the soy sauce.  Stir all together and cook for another minute.  Remove from heat and toss in cilantro.