Ingredients:
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Directions:
In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for at least 4 hours, refrigerated. Pull the pork out of the marinade. Place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent.
Meanwhile, in a large, hot sauté pan coated lightly with oil, pan sear the pork until brown on all sides, about 10 to 12 minutes total. Glaze the pork every 3 to 4 minutes with the reduced marinade.
In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel. Toss lightly with additional oil, season and place on hot grill. Cook vegetables until done, chop into 1-inch pieces and check for flavor.
Plating: On a dinner plate using an o-ring mold (3-inch diameter by 2 inches tall or a tuna fish can) fill with grilled veggies. Cut each tenderloin into 3 petit fillets and drizzle with reduced marinade. |
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