Awhile back, Vanessa had made this recipe for Potatoes with Ginger and Mint, but by that point in the evening I had a few glasses of wine to say the least. I didn’t really remember if they had been good or bad. So, last night I made this potato as a side dish. We also had grilled pork tenderloin and the remaining ears of corn from my first harvest.
I thought the flavors were unique and interesting, but probably not a keeper. My husband on the other hand, could barely finish them. He actually described them as horrible. I liked the combination of ingredients and though it would work better as a meat marinade. I was wiping the meat with the sauce and it was quite tasty.
So here is my Pork with Ginger and Mint:
2lb (1 kg) Pork Tenderloin, trimmed and flattened into steaks
1/4 cup (60ml) Sesame Oil
3 tbsp (45ml)fresh Ginger minced
1/2 tsp. (2ml) Red Pepper
1/4 tsp. (1ml) Cumin Seeds, pan roasted and crushed
1/4 tsp. (1ml) Turmeric (difficult to find in BG, omit if necessary)
3/4 cup fresh (170g) Mint, coarsely chopped
Zest and juice of 1 Lime
Salt and Pepper
Whisk all the ingredients together in a large bowl. Pour of meat and coat throughly. Cover and refrigerate for at least 2 hours. Grill as desired.