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Thread: ISO: Side Dishes to go with Teriyaki Pork Tenderloin

  1. #1
    Join Date
    Sep 2000
    Location
    Florida
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    ISO: Side Dishes to go with Teriyaki Pork Tenderloin

    I'm having people for dinner next weekend. I've decided to grill a teriyaki pork tenderloin. I'm looking for ideas for side dishes????? I was thinking maybe some kind of rice and ???? All ideas are welcome! Thanks!!

  2. #2
    Join Date
    Jun 2000
    Location
    PA
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    6,504
    I like it w/the Garlicky Brown Rice. And maybe some grilled asparagus??
    In a nutshell, I'm saying no to fishbread.
    - Wendy W - CLBB

  3. #3
    Join Date
    Jan 2004
    Location
    Grand Rapids, MI
    Posts
    1,833
    How about a cool Chinese Slaw? I have a few I have been meaning to try and have not, but I plan to make a few this summer. I am sure they would be good with the grilled tenderloin. Some of the soba noodle dishes without the chicken would be good too. Otherwise, you could do some herbed rice and grilled veggies.

  4. #4
    Join Date
    Jan 2002
    Location
    Brit living in TO
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    What about grilled sweet potatoes? Or baked sweet potatoes? If baked, you could make a cilantro butter for you guests to plop on top. Or you could brush the butter onto the sliced sweet potatoes as they grill.

    As a veggie, grilled asparagus?
    Adele

    My Blog - http://passioknit.blogspot.com/

  5. #5
    Join Date
    Nov 2001
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    Near Fresno, CA
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    Here's a slaw we like:

    Oriental Salad

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Salads

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 package ramen -- uncooked
    12 ounces cabbage head -- shredded
    1/2 cup mushrooms -- sliced
    1/2 cup green peppers -- diced
    1/4 cup green onions -- sliced
    1/4 cup sunflower seeds
    Dressing:
    3/4 Tablespoon sesame oil
    1/4 cup rice wine vinegar
    6 Tablespoons soy sauce, low sodium
    1 teaspoon garlic powder
    1 teaspoon sugar
    Ramen seasoning packet

    Mix all of the vegetables together.


    Whisk all of the dressing ingredients together. Drizzle over vegetables. Best if it sits overnight.

    Source:
    "Weight Watchers Meeting"
    Serving Size: 1 1/2 cups - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 85 Calories; 5g Fat (47.4% calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 612mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
    *Susan*

    "One of the advantages of being disorderly is that one is constantly making exciting discoveries."

    A.A. Milne

  6. #6
    Join Date
    Dec 2000
    Location
    Northern Virginia
    Posts
    1,267
    I would do plain jasmine rice and maybe some type of cucumber salad?

  7. #7
    Join Date
    Jan 2004
    Location
    Vancouver, WA
    Posts
    104
    I vote for JHolcomb's Triple Sesame Asparagus.

  8. #8
    Join Date
    Jul 2000
    Location
    Orange County, California
    Posts
    74
    We like to have something sweet with our Pork Tenderloin. Grilled Pineapple would be good with the teriyaki or you can always do applesauce. Or some Pineapple Rice.

  9. #9
    Originally posted by KimberlyE
    Or some Pineapple Rice.
    I was also thinking of the pineapple rice from last month's CL. I loved it! I also grilled red pepper halves that were brushed with olive oil, kosher salt, and pepper for my vegetable.

  10. #10
    Join Date
    Nov 2001
    Location
    Everett, WA (In our new home!)
    Posts
    4,409
    Couscous is great for absorbing the juice from the tenderloin. And Jewel's Garlicky Green Beans would make a great veggie side.
    Just another Susan

    "Peggy, here I am tryin' to contain an outbreak, and you're drivin' the monkey to the airport!" Hank Hill

    www.thebreastcancersite.com Click here to fund free mammograms!

  11. #11
    Join Date
    Sep 2000
    Location
    Florida
    Posts
    1,760
    Thanks so much for all your great ideas. DH is leaning towards the Oriental Salad. I like several of your ideas. I'll post a review of my dinner. Thanks again!

  12. #12
    Join Date
    Sep 2000
    Location
    Florida
    Posts
    1,760
    swquilts: What flavor ramen noodles do you use?? I'm assuming the oriental???? Thanks! I really want to make your salad. Let me know.

  13. #13

    Cool

    Originally posted by Leonard
    swquilts: What flavor ramen noodles do you use?? I'm assuming the oriental???? Thanks! I really want to make your salad. Let me know.
    Aren't the noodles all the same? I thought it was the flavor packet/seasonings you dump in when cooking which comes in different flavors. Since you're not cooking the noodles, I wouldn't think it matters...

  14. #14
    Join Date
    Sep 2000
    Location
    Florida
    Posts
    1,760
    You're right. I meant what flavor seasoning packet??? The recipe says to add the packet also. I've never used any of the Ramen products.

  15. #15
    Join Date
    May 2002
    Location
    W.Mass
    Posts
    619
    This is really good. I made it last week with a Teryiaki pork tenderloin. Was a bit of Spring-with an Asian flair.
    -Susan


    * Exported from MasterCook *

    Sugar Snap Pea Salad with Sweet Ginger-Soy Dressing

    Recipe By : Cooking Light-July 2001
    Serving Size : 4 Preparation Time :0:00
    Categories : Garden Salads
    Spring

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    Dressing
    2 teaspoons dark sesame oil
    1 tablespoon minced peeled fresh ginger
    1 tablespoon minced fresh garlic
    1/4 teaspoon crushed red pepper
    1 tablespoon oyster sauce
    1 tablespoon soy sauce
    1 tablespoon sugar -- (optional)
    1/8 teaspoon salt
    Salad
    1 pound sugar snap peas -- trimmed
    1/2 cup carrot -- julienned
    1/2 cup waterchestnuts, canned -- sliced
    1/2 cup mushrooms -- sliced
    1/2 cup red bell pepper -- julienned
    2 teaspoons sesame seeds -- toasted

    1. To prepare dressing, heat oil in a small saucepan over medium heat. Add ginger; sauté 2 minutes. Add garlic and crushed red pepper; cook 1 minute. Stir in oyster sauce, soy sauce sugar and salt. Bring to a simmer. Remove from heat; cool.
    2. To prepare salad, cook peas in boiling water for 30 seconds. Drain and rinse with cold water. Combine peas and remaining ingredients except for sesame seeds. Drizzle dressing over salad; toss well. Sprinkle with sesame seeds.

    - - - - - - - - - - - - - - - - - -
    Be the person your dog thinks you are

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