tenderpoke.

This was something I made while the O'Neills were here, it worked out very comfortingly with a mango-lime salsa, roasted garlic mash and those runner beans. It looks/sounds a little bit fusion-y but I think at least the pork is very close to an actual Surinamese recipe, though the Dijon may be pushing it a little bit. This would also work pleasantly on seafood as well.

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pork tenderloin with soy, mustard, ginger, habanero.

1/4 cup brown sugar
1/8 cup Dijon mustard
1/8 cup soy sauce
1 medium scallion, chopped fine
1 tbsp grated fresh ginger
2 tbsp minced garlic
1/2 tsp dried thyme
1 to 2 tsp Surinamese piccalilly
1/2 tsp ground allspice
1/8 tsp ground cloves
salt and pepper to taste

4 small pork tenderloins

Combine everything except pork in a saucepan and gently heat until sugar is melted. Pour over pork and marinate for at least 4 hours, or possibly overnight. At dinner time, pour marinade into a saucepan and gently simmer for at least 10 minutes while pork cooks. Bake/broil pork for 10-15 minutes and let rest for 5-10.

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