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Thread: ISO Great Side Dish For Garlic-Sesame Pork Tenderloin

  1. #1
    Join Date
    Feb 2004
    Location
    Huntington Beach, CA
    Posts
    423

    ISO Great Side Dish For Garlic-Sesame Pork Tenderloin

    I have company coming for dinner on Monday and I'm planning to make a sesame-garlic pork tenderloin. I need a couple of really good side dishes to go along with the pork. I was thinking maybe a potato and a veggie. Any suggestions would be appreciated. Thanks.

  2. #2
    Join Date
    Dec 2000
    Location
    Northern Virginia
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    1,267
    I make this all the time for company and I usually just serve roasted red potatoes and asparagus.

  3. #3
    Join Date
    Nov 2003
    Location
    Vancouver Island, Canada
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    2,861
    I love to serve this dish with mexican rice (it is called mexican, but it is really just rice sauteed with garlic before boiling with cilantro and serrano chile peppers, which you take out at the end) and roasted asparagus. Yum!
    "Auntie, you are a good cooker." ~ My nephew, age 5

  4. #4
    Join Date
    Feb 2001
    Location
    Phoenix, AZ
    Posts
    12,330
    For some reason, pairing a potato with an Asian-inspired entree seems strange to me. I usually serve this with saffron or coconut rice and some kind of roasted or steamed veggie, like sesame-roasted asparagus, or sauteed broccolini, or steamed snow peas.

  5. #5
    Join Date
    Dec 2000
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    Northern Virginia
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    1,267
    I know it does soung strage! I almost didn't even post it. But, that's what we have, and I make this a a lot, so I couldn't stop myself!

  6. #6
    Join Date
    May 2002
    Location
    W.Mass
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    621
    The following is a good
    side. Add a rice dish(I would just do brown rice) and you've got it. I also have an Asian asparagus salad if you're interested.
    -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.

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 113 Calories; 3g Fat (24.9% calories from fat); 4g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 366mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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  7. #7
    Join Date
    Jan 2005
    Location
    Centreville, Virginia
    Posts
    97
    I agree with the asparagus. I'm not sure if I have posted this here before, but, this is my favorite asparagus rescipe and I think that the sauce would compliment your dish very nicely:

    Apricot-Glazed Roasted Asparagus
    From Cooking Light

    1 pound asparagus spears, trimmed
    Cooking spray
    2 tablespoons apricot preserves
    1 tablespoon low-sodium soy sauce
    1/4 teaspoon minced garlic
    1/8 teaspoon salt

    Preheat oven to 400º.
    Place asparagus spears on a foil-lined jelly roll pan coated with cooking spray. Combine apricot preserves, soy sauce, garlic, and salt; pour preserves mixture over asparagus. Toss well to coat. Bake at 400º for 10 minutes or until asparagus is crisp-tender. Serve immediately.

    Yield: 4 servings

    NUTRITION PER SERVING
    CALORIES 58(0.0% from fat); FAT 0.0g(sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 3g; CHOLESTEROL 0.0mg; CALCIUM 28mg; SODIUM 210mg; FIBER 2.6g; IRON 0.6mg; CARBOHYDRATE 11.6g

    Cooking Light, APRIL 2004

  8. #8
    Join Date
    Feb 2004
    Location
    Huntington Beach, CA
    Posts
    423
    Originally posted by ssusan
    The following is a good
    side. Add a rice dish(I would just do brown rice) and you've got it. I also have an Asian asparagus salad if you're interested.
    -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.

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 113 Calories; 3g Fat (24.9% calories from fat); 4g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 366mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0




    I'd love to have the asian asparagus salad if you wouldn't mind posting it. Thanks!!

  9. #9
    Join Date
    May 2002
    Location
    W.Mass
    Posts
    621
    Here ya go
    -Susan

    * Exported from MasterCook *

    Asian Asparagus Salad with pecans

    Recipe By :All recipes
    Serving Size : 0 Preparation Time :0:00
    Categories : Spring Vegetables

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 pounds Fresh Asparagus -- trimmed
    1/4 cup rice vinegar
    1/4 cup soy sauce
    2 tablespoons vegetable oil
    2 teaspoons sugar
    salt and pepper to taste
    1/2 cup chopped pecans
    1 tablespoon chopped green onions

    Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.
    2 In a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve.
    Makes 8 servings



    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 927 Calories; 69g Fat (61.0% calories from fat); 29g Protein; 70g Carbohydrate; 24g Dietary Fiber; 0mg Cholesterol; 4135mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 9 1/2 Vegetable; 13 Fat; 1 Other Carbohydrates.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0
    Be the person your dog thinks you are

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