I just love Michael Simon‘s new cookbook, 5 in 5.  It has inspired my tagliatelle chicken Alfredo and this recipe which is my version of his pork tenderloin recipe.  I just made a pot of Hungarian pork tenderloin soup and needed to find a way to cook up the rest of the 2 3/4 pound pork I had left over.  The soup only needs 1 pound of tenderloin, so this is perfect to make with the leftover meat.

 

 

 

 

Ingredients

1/4 cup soy sauce

1/4 cup olive oil

2 tablespoons honey

Grated zest and juice of 1 orange

2 tbsp grated, fresh ginger

2 garlic cloves minced

1/2 cup roughly chopped flat leafed parsley or 1 tbsp fresh thyme

1-2 pounds of pork tenderloin

Freshly ground salt and pepper

In a medium bowl whisk together the soy sauce, olive oil, honey, orange zest and juice, ginger, garlic and parsley or thyme.  Clean, trim and cut the pork into 1-inch thick flat cubes.  Season with salt and pepper, then put the pork into the marinade for 5 minutes.  While marinating, soak the skewers in some water.  Thread the meat onto the skewers and cook on the barbecue grill.  I know it is winter time here in the North, but we barbecue all year round!

Best served over rice, quinoa or orzo, with a side of beans or broccoli