Honey Sesame Ginger Pork Tenderloin

I am sorry I don't have a picture of this one! But it sure is DELICIOUS! We had a group of friends over for supper the other night and I made a this pork tenderloin and it got gobbled right up! Actually this was a left over one from a two pack I had a while back that I had popped in the freezer with the marinade so all I had to do was thaw in the fridge and throw it in the oven for about 45 minutes.
When pork tenderloin is on sale stock up! Prepare some marinade and pop them in bags into the freezer so easy and makes a delicious meal.

Honey Sesame Ginger Pork Tenderloin:

1or2 Pork Tenderloin
1 recipe prepared Sesame Ginger dressing
2 tbsp Honey

Mix dressing and honey and throw it in a ziplock bag along with the tenderloin.
If you are wanting to use the tenderloin for the same day marinade for about 6 hours before baking. When baking do not pour the marinade on top, discard the leftover.



AND.....
I suggest this handy little tool for when you are mixing up your dressings and marinades! Get a few and prepare your dressings in advance so they are always on hand!

http://erinthiessen.myepicure.com/en-ca/shop.aspx

Chicken Stir Fry

I got this recipe from a fellow Epicure Consultant. It is fantastic! The recipe makes about 3 cups. It keep's in the fridge for up to three weeks or it freezes really nice and you can make individual portions for lunch.

Chicken Stir Fry

3 tbsp cornstarch

1/4 cup brown sugar

1/2 cup soya sauce

1/2 cup regular or cider vinegar

2 cups water

2 tsp Epicure's Chicken Boullion

1/4 tsp ginger powder

1 tsp Epicure's Minced Garlic 

1 tbsp Epicure's Sesame Ginger Salad Dressing spices (or teriyaki or Asian spices)

Asian crunch topper

Mix all together and pour desired amount into hot frying pan with cooked veggies/meat. Stir for 2-3 minutes or until sauce thickens. Serve on rice or noodles. Sprinkle with Asian Crunch Topper.

Freeze extra sauce for another night.