
Preheat oven to 400 degrees FĀ
Line a baking sheet with tin foil.Ā
Cut potatoes (do not peel), onions, red pepper, and zucchini in bite size pieces. For the corn just cut right off the cob in strips or if super pressed for time just dump a can in there!Ā
Toss vegetables in 4 tbsp sesame oil and spread evenly on baking sheetĀ
Season with salt and pepper and bake for 30 minutesĀ
In a bowl, whisk:Ā
½ cup KFI brand hot and spicy Tamarind date chutney sauce (available in condiment/Asian section of your grocery store)Ā
3 garlic clovesĀ
2 tsp ground gingerĀ
5-7 mint leaves, choppedĀ
2 ½ tbsp liquid honeyĀ
A few shakes chili flakesĀ
Handful fresh chopped chives or green onionsĀ
When vegetables are done:Ā
Remove from oven and toss in the sauceĀ
Pour back onto baking sheet and bake an additional 15 minutesĀ
Garnish with sesame seeds and chivesĀ
For Pork:Ā
Season with garlic plus and Montreal steak spiceĀ
Heat 3 tbsp olive oil in a cast iron skillet over high heatĀ
Using tongs, sear the tenderloin evenly on all sidesā¦this takes roughly 5-6 minutes.Ā
Once nicely seared and browned, pork in the skillet into oven and bake for 15 minutesĀ
Remove pork from skillet and rest on a cutting board, covering tightly with a sheet of tin foilĀ
Rest for 15 minutesĀ
Haley Doās:Ā
- Feel free to mix up the veggie choices here.Ā Baby corn would be very cool. Try different coloured peppers, shallots,Ā bokĀ choyā¦the world is your oyster (donāt use oysters though).Ā
- Seeing as how the oven is 400 degrees F for everything needed here, put your pork tenderloin in the oven at the same time asĀ the vegetablesā second visit to the oven. Your pork can rest while you get organized and plate the restĀ
- I like this very much with rice. Use rice. Also use an empty metal soup can (opened at both ends) to shape your rice like a proā¦just olive oil the inside, put on plate at desired location, pack rice in, and slowly removeĀ
- I drizzled my leftover honey garlic and ginger wing sauce from last week all over the plateā¦this really made the dishĀ
Haley Donāts:Ā
- Donāt forget finishing touches ā sesame seeds, chives, extra drizzle of sauceĀ
- Donāt be afraid to get creative with you plate this on. This was on a long rectangle serving dish meant for appetizers. Who cares ā you make your own rules!Ā
- Donāt panic when theĀ vegetables lookĀ really dark once tossed in sauce. Thatās not burn ā itās flavour!Ā Ā
- Donāt fret if you canāt find that exact brand of tamarind sauce. I guarantee you there will be some version of this at your grocery store.Ā Ā
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Haley Regan is a Hamilton, Ontario based, fifteen-year veteran of the hospitality and wine industry who has worked every position from hostess to owner & operator.Ā What started as a means of survival in university has blossomed into what borders on an obsession with food. A self-described dinner party Jedi, Haley shines a much needed light on affordability, local product, and being able to plate a dish like a Michelin star chef with everyday household items. Her approach is no-nonsense and her recipes can be proudly served at your next soiree and easily executed from a bachelor apartment kitchen. She also enjoys wine. A lot.
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