Saturday, March 3, 2012

Citrus Marinated Pork Roast and Quinoa Cakes with Lemon Aioli

Sorry for my absence - I was in Boston for work and just returned today.  Its awfully cold there, and the snow comes down sideways.  It was charming.

I'm excited that these quinoa cakse came out as good as they did, because....well.....I think quinoa is kind of creepy.  I know its healthier than couscous, which is probably why I think couscous is tastier.  BUT!  These cakes with the aioli were awesome...crispy on the outside and soft on the inside.  I highly recommend eating your quinoa in this manner at least 50% of the time.  They went perfectly with the pork marinated in herbs and citrus and then grilled.  I cannot WAIT for it to officially be grilling weather.  Only a couple more months!


Quinoa Cakes with Lemon Aioli
Source: Adapted from Spoon Fork Bacon

2 cups cooked quinoa
2/3 cup grated Parmesan cheese
1/2 cup whole wheat bread crumbs

4 green onions, thinly sliced
3 eggs, lightly beaten

handful fresh parsley, chopped
1/2 white onion, diced
zest of 1 lemon
juice of 1 lemon
2 cloves garlic, minced
2 teaspoons freshly ground black pepper
3-4 tablespoons vegetable oil

salt to taste

½ cup light mayonnaise
1/2 head of garlic, roasted
1 lemon, zested and juiced
¼ teaspoon cayenne pepper
salt and pepper to taste

For the cakes: Place all ingredients (except for the oil) into a large bowl and stir together until well combined. Season with salt and pepper to taste.
Heat oil in a large skillet over medium heat.
Form ¼ cup patties with the quinoa mixture and place in the heated saute pan.  Saute quinoa cakes for 4-5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked.

Serve with aioli.

For the aioli: Place all ingredients into a food processor, season with salt and pepper and blend until smooth. Pour into a small bowl and serve alongside the warm quinoa cakes.

Citrus Marinated Pork Tenderloin
Source: Adapted from Food Network, Sara's Secrets

1 pork tenderloin
1/2 cup soy sauce
1/2 cup dry sherry
1/2 cup honey
1/4 cup rice wine vinegar
1/4 cup vegetable oil
2 tablespoons fresh orange juice
zest of 1 orange
2 cloves garlic, minced
1 1/2 tablespoons minced fresh rosemary
1 tablespoon minced shallots
1 teaspoon minced fresh ginger
Trim the tenderloin of most fat and all silverskin. Place in a shallow baking dish.
Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, orange zest, garlic, and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours.

Preheat an outdoor grill or indoor grill pan.

Remove the pork from the marinade, shaking off any excess. Place the tenderloin on the grill and cook, turning frequently, for about 16 minutes, or until an instant-read thermometer inserted into the thickest part reads 145 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving.

Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.

Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork.

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