2 1 pound pork tenderloins
1 teaspoon hot pepper sauce
1/4 cup orange juice
grated rind of 1 orange
1/4 cup chopped cilantro
2 cloves garlic, minced
3 tablespoons brown sugar
2 tablespoons each: soy sauce, peanut butter
2 teaspoon grated ginger root
1/2 cup chicken broth
Place pork tenderloins in a plastic bag set in a bowl. Combine remaining
ingredients except chicken broth. Spoon over pork; close bag. Marinate 4 to 24
hours in refrigerator. Remove pork from bag, reserving marinade.
Place tenderloins on foil lined baking dish or cookie sheet.
Roast at 375F for 30 to 35 minutes.
Meanwhile, combine reserved marinade with chicken broth. Boil
3 to 4 minutes. Slice tenderloins; spoon sauce over before serving.
2 cups Jasmine rice
2 1/2 cups water
1/2 inch fresh ginger, peeled and bruised
1 clove garlic, peeled and left whole
1 stalk lemon grass, lightly bruised
Rinse the rice in cold water. Put all ingredients into a large saucepan and
bring to the boil, stir well, then cover and simmer over a low heat about 12
minutes. Remove from heat and stand for 10 minutes, covered. Remove the ginger,
lemon grass and garlic. Fluff the rice with a fork before serving.