Pan-Pacific grilled pork tenderloin medallions with fried rice and toasted coconut from Fresh from the Farm: A Year of Recipes and Stories by Susie Middleton

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Notes about this recipe

  • Rinshin on April 03, 2014

    This was a surprise. I chose this recipe because I was curious about the author's use of ingredients to make fried rice. I make fried rice often using more traditional ingredients so I thought for sure this was some 2nd rate fried rice. But, it's not at all. Very, very good fried rice and I love how she used soy sauce and maple syrup to mimic certain taste of Asian ingredients. It worked very well. Instead of eggplant, I used zucchini and also added beans sprouts toward the end. The toasted coconut was a nice touch and worked really well. The pork was very tasty, although I think I may have overcooked it a bit. Next time, out comes my trusted thermometer. Interesting idea of combining Southwest taste of pork with South Eastern flavor of Asia from fried rice. I can't wait to make this again.

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