Asian Style Pork & Stir Fry Veggies

I don't remember where I first got this recipe. I think I may have picked it up at my mother-in-law's butcher in Jupiter, Florida. It is really easy, really delicious and a nice twist on Chinese food. If the veggies look a little over-done, they were. The grill master (cough, cough) took longer than expected with the pork, but they were still really delicious. The left-overs are great for pork fried rice also.

Asian Style Pork

2 lb. pork tenderloin
1/2 cup sesame oil
1/3 cup low sodium soy sauce
1 Tbsp. Worcestershire sauce
1 tsp. crushed red pepper flakes
4 scallions, chopped
4 cloves of garlic, chopped

1) Combine all ingredients in large zip lock baggie

2) Marinate meat for at least 8 hours and up to overnight. Turn occasionally to coat entire tenderloin.
3) Grill (we wrapped in foil for the first 15 minutes and then directly on coals) until internal temperature reaches 160 degrees.

Stir - Fry Veggies I used onion, cabbage, red & green bell peppers and mushrooms. We went to the farm today and I picked up a ton of great homegrown veggies. I sauteed them in olive oil and sesame oil and added some prepared hoison and soy sauce at then end of cooking. I would have preferred to eat them 5 minutes before the picture...but this is what everyday cooking is like. I don't want to only include the food that comes out perfect in my blog because that isn't reality. Even the best cooks don't always get it right.