Supper, last night's and tonight's

Yesterday's supper was:

GARLIC AND ROSEMARY ROASTED PORK
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons cider vinegar
2 tablespoons honey
3 large garlic cloves
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
1 tablespoon Dijon mustard
2 14- to 16-ounce pork tenderloins
Blend first 7 ingredients in processor until rosemary and garlic are finely chopped. Stab each peice of pork a few times with a knife so the marinade can get in real good. Place piggy parts in a large bowl. Pour marinade over the swine flesh and squish it around a little. Dont bother marinating more than 1 hour. In fact, 1/2 an hour will be fine.
Preheat oven to 375°F. Place pork in small roasting pan. Slop on some of the marinade. (you'didn't throw it away, did you?) Roast until meat thermometer inserted into center registers 150°F, about 25 minutes. Slice pork thinly.

It was yummy. I made corn bread to go alond with it. (I use the recipie on the cornmeal box but I increase the cornmeal by 50% and reduce the sugar by 50%. It is better that way - less like yellow cake.)


Today, I took the left-over pork from yesterday and chopped it up. In a frying pan (a square cast iron skillet, really) I poured a little sesame oil. Once the oil was just below the smoking point I tossed in a few chopped cloves of garlic and about 3 inches of chopped fresh ginger. When those two beautiful herbs looked nice and toasty brown I added the pieces of piggy. I let them sizzle for a while then I added fresh chopped broccoli, fresh snap peas, and thick slices of red cabbage. I stir-fried it until the cabbage was soft. Oh, while this is cooking water will gather in the bottom of the pan so keep a colandar handy. Every once in a while toss the yummy stir-fry goodness into the colander and then back into the frying pan. You want stir-fry nor boil. Also, just about 1 minute before you take it off the stove, give it a good splash of rice vinegar and a good helping of salt. but keep stiring. You can serve with rice, but why would you?