A specialty of Harrison’s Wine Country Grill & Catering
Kit Henshaw, co-owner and business manager of Harrison’s, is also a successful One on One client. She has begun adapting some of Chef Harrison’s recipes for publication.
Pork Loin Marinade:
1 c. Tait Farm Asian Plum Sauce
2 Tbsp. Hoisen Sauce
1 Tbsp. Soy Sauce
1 c. Water
2 lbs. Pork Tenderloin – cut into 1 inch-thick medallions
- Pour marinade over the pork loins, cover and refrigerate for at least one hour.
- Preheat your grill. Remove the pork from the marinade and place on the grill.
- Grill the pork on a hot flame for 7 minutes on each side for medium rare (depending on the heat of your grill). For medium, grill the pork for 9 minutes on each side.
3 c. Bok Choy – both ends cut off and chopped into ½” pieces
2 Tbsp. Sesame Oil
2 Tbsp. Soy Sauce
1 c. Water
¼ c. Sugar
Other Ingredients:
1 Tbsp Sesame seeds
2 cups uncooked Jasmine Rice
- Preheat a heavy sauté pan with a small amount of canola oil over high heat.
- Carefully put the bok choy into the sauté pan, add 2 Tablespoons of the sesame oil mixture, turn down the heat to medium high and stir-fry for 3 minutes.
- Remove to serving platter or split up into individual servings on plates.
- Slice the pork loins into 4 pieces, and place on the platter or plate with the greens and 1 cup of cooked rice per serving.
- Sprinkle sesame seeds over the platter or plates, serve and enjoy!
This recipe will serve 4 people with hearty 8 oz portions.
Food notes:
- Jasmine rice can be found in the Asian foods isle of any major supermarket.
- Cook the jasmine rice according to the directions on the packaging.
- Pork tenderloin can be bought at the butcher counter, ask the butcher to ‘clean’ it.
By Harrison Schailey
Executive Chef/Owner
Harrison’s Wine Country Grill and Catering
1221 East College Ave (in the Hilton Garden Inn)
State College, PA 16801
814.237.4422
menus online @ www.HarrisonsMenu.com
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