Asian glazed pork tenderloin with roasted asparagus and finger potatoes

Serving size 2

1 Pork tenderloin
Marinade:
1/2 cup soy sauce
1 orange, juiced
1/4 cup lemon juice
1/2 cup apple juice
1 tablespoon Dijon mustard
1 teaspoon ground ginger
4 clove garlic, diced
1 green onion, chopped
Crushed red pepper, pinch
Pepper

Asparagus:
1 Bundle asparagus
2 cloves garlic, finely sliced
salt & pepper
olive oil to coat

Finger potatoes:
about 20 finger potatoes, cut in half
2 cloves garlic, finely sliced
salt & pepper
olive oil to coat

Sauce:
Cornstarch
water

For pork tenderloin, combine marinade in bag and place pork in. Marinate over night. Preheat oven to 350. Remove pork from refrigerator and allow to come to room temperature. While pork is coming to temperature combine all ingredients for potatoes and place on left side of a cookie sheet. Roast potatoes in oven for 20 minutes. Remove cookie sheet and place pork in center. Combine all ingredients for asparagus and place on right side of pork. Roast uncovered for 40 minutes. While pork is roasting place marinade in small sauce pan and simmer on low for 35 minutes whisking often. At this point mix 1 tablespoon cornstarch with 3 tablespoons cold water. Slowly add mixture a little at a time until sauce thickens enough to coat a spoon. Allow pork to rest about 5 minutes then slice thinly on an angle. Top with a drizzle of your sauce. Pork will be soft enough to cut with a fork or butter knife.

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Chicken Kiev

INGREDIENTS
Vegetable oil
4 chicken breast boneless, skinless
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 cloves of garlic, minced
6 tablespoons chilled butter
1 cup flour
2 eggs
1 cup plain bread crumbs
1 lemon
Salt
Pepper Plain
Toothpicks

DIRECTIONS
1. Flatten chicken breasts with meat mallet between sheets of plastic wrap until about 1/4" thickness.
2. Combine herbs and garlic in small bowl.
3. Cut 4 (1 1/2 tablespoons) pieces of cold butter and roll each piece in the herb garlic mixture.
4. In three separate bowls, set out flour, beaten eggs with a splash of cold water and bread crumbs.
5. Squeeze a lemon juice over chicken breasts. Season chicken with salt and pepper.
6. Place an herb-covered piece of butter on each piece of chicken.
7. Wrap and roll chicken breasts tightly up and over the butter cubes. Secure stuffed chicken with toothpicks.
8. Roll stuffed breasts in flour, then egg, then bread crumbs.
9. Put about an inch and a half of vegetable oil in a large skillet, heat over medium high heat.
10. Fry chicken 7 to 8 minutes on each side until deep golden brown all over.

Chicken Marsala

INGREDIENTS
4 chicken breasts, boneless & skinless
1/2 cup flour
Salt, to taste
Pepper, to taste
Oregano, to taste
4 Tbsp oil
4 Tbsp butter
2 cups fresh mushrooms, sliced
1 cup Marsala wine

DIRECTIONS
1. Flatten chicken breasts with meat mallet between sheets of plastic wrap until about 1/4" thickness.
2. Combine flour, salt, pepper and oregano in a mixing bowl. Put chicken pieces in the flour.
3. Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side.
4. Add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms.
5. Add Marsala wine around chicken pieces.
6. Cover and simmer for about 15 minutes.

Shrimp fried rice

2 Cups rice (that is measured uncooked) Cook according to box
2 Pounds peeled, deveined, uncooked shrimp, cut in half
5 cloves garlic, chopped
4 Tbsp Onion, Chopped
1 Cup Peas & Carrots (frozen or can)
1/2 Stick butter
Soy sauce to taste
Salt & Pepper to taste

Cook rice according to directions then set out uncovered allowing it to cool and dry a little. In saute pan melt butter, add shrimp and half of garlic and saute until shrimp is done (probably a good idea to taste it while cooking for doneness). Remove shrimp and set aside leaving butter and juices in pan. Add rice to pan with garlic, onion, and soy sauce. Cook over medium low heat. Don't stir it a lot, allowing rice to get fried and change colors to a slight brown. When rice is almost done add in shrimp, peas and carrots and toss until all is heated through.