1 pork tenderloin
1/4 cup maple syrup
1 Tbs soy sauce
2 tsp ground chili pepper
fettucini (I used whole wheat)
big bunch of baby spinach
red pepper flakes
1 Tbs olive oil
salt and pepper
1. Put a large pot of salted water to boil and turn your grill on.
2. In a small bowl, make a little paste with maple syrup, soy sauce, and chili pepper.
3. In a large bowl where you’ll serve the pasta, mix the olive oil with red pepper flakes and lemon zest.
4. Cut the pork tenderloin in 1/4 inch slices, pound each very lightly with a mallet, and brush each side with the maple/chili glaze. Season with a little salt.
5. Place the pasta in the boiling water and start the timer.
6. Grill each slice of pork tenderloin for a couple of minutes, turn, and grill for 2 minutes more on the second side. Remove to a platter and keep warm.
7. Two minutes before the pasta is done cooking, add the baby spinach, and finish them cooking together.
8.Reserve a little of the cooking water, drain the pasta/spinach, add them to the serving bowl, mix well to combine, add some of the cooking water if necessary. Adjust seasoning with salt and pepper.
9. Serve some pasta with the pork tenderloin.
to print the recipe, click here
Comments: The basic inspiration from this recipe came from Mark Bittman’s Quick and Easy Recipes from the New York Times. Adding the spinach to the same pan the pasta is cooking works quite well, but you need to be careful about the timing – overcooking the spinach could ruin the dish.
The pork tenderloin is a recipe I jotted down by hand from some online source years ago, I wish I could give proper credit, but I was unable to find it now. If you’ve never mixed maple syrup with pepper, keep this combo in mind, it’s a winner. Another great example is a recipe by the Surreal Gourmet that marinates salmon steaks with maple syrup and coarsely ground pepper for a few days before grilling. I need to make it soon in the Nano-Bewitching Kitchen because it’s an old favorite of mine.
ONE YEAR AGO: Cauliflower au Gratin