You’re going to love this collection! Episode #66 is a menu of polynesian-asian fusion recipes. The feature ingredients are a pork tenderloin, a can of sliced pineapple and wonton skins. Together, this meal cost me about $20 bucks out of pocket, but really was about $13 all together. The reason the out of pocket cost is higher is that pork tenderloins only seem to be sold in twin packs where I live. So that means I have a pork tenderloin stored away for a future dinner. Cool!
The menu features:
- Spicy Pineapple Bites-Spicy cream cheese spread atop a crispy fried wonton. Garnished with green onions and a dot of siracha
- Pineapple Fizzies-a light refreshing cocktail based in dark rum (Dark rum should be a staple in any kitchen)
- Pineapple Pork Tenderloin-Grilled to perfection with a caramelized coating and stuffed with yummy pineapple and other awesomeness
- Parsnip Dumplings-playing the role of the starch, these little goodies taste amazing, look fantastic and…are even good for you!
- Sauteed Cabbage-A classic Asian side done my way
Time this feast out just right by following my pattern on the episode. First make the teriyaki and prepare your pork loin. Then make appetizers and cocktails. Enjoy those, then come back and whip up the dumplings. Steam them after your pork loin has cooked and is resting off the grill. Saute the cabbage for a couple of minutes, then serve it all with love and a big huge smile!
Your sweetie’s mouth will think that you’re eating out at a nice polynesian restaurant, not a budget gourmet meal. Remember that all the juice and pineapple can come from just one can of sliced pineapple. Wedge up all but two rings for the menu, save the two full rings for grilling and garnishing the pork tenderloin once it has been plated.