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Supper tonight came from another recipe from the Rachael Ray magazine. This one is from the editor-in-chief, not Rachael Ray herself, and I didn't read the recipe correctly so here's my version of it (although I'm sure the original recipe doesn't need any changes!)
1/4 jalapeno, seeded and diced
2 tbsp. rice wine vinegar
2 tbsp. sugar
2 tbsp. ketchup
2 tbsp. soy sauce
juice from 1/2 an orange
1 tbsp. Hoisin sauce
1 pork tenderloin, seasoned with salt & pepper
1 bag coleslaw
Kraft Toasted Sesame Dressing (check out my giveaway!!)
Bring first seven ingredients to a simmer for 10 minutes. Rub pork with oil and sear in a hot grill pan on all sides. Reduce heat to medium, and baste with sauce, turning often, for about 15 minutes. Meat should be slightly pink in the centre. Remove from pan and tent with tinfoil for 5 minutes before cutting the meat. Toss coleslaw with Toasted Sesame dressing and serve with slices of pork.
This was very good, and easy to make. The whole family ate it (William didn't touch the coleslaw, though.) It's also extremely affordable and quick, which is an added bonus!
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