Preheat oven to 400 degrees F
Line a baking sheet with tin foil.
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!
Toss vegetables in 4 tbsp sesame oil and spread evenly on baking sheet
Season with salt and pepper and bake for 30 minutes
In a bowl, whisk:
½ cup KFI brand hot and spicy Tamarind date chutney sauce (available in condiment/Asian section of your grocery store)
3 garlic cloves
2 tsp ground ginger
5-7 mint leaves, chopped
2 ½ tbsp liquid honey
A few shakes chili flakes
Handful fresh chopped chives or green onions
When vegetables are done:
Remove from oven and toss in the sauce
Pour back onto baking sheet and bake an additional 15 minutes
Garnish with sesame seeds and chives
For Pork:
Season with garlic plus and Montreal steak spice
Heat 3 tbsp olive oil in a cast iron skillet over high heat
Using tongs, sear the tenderloin evenly on all sides…this takes roughly 5-6 minutes.
Once nicely seared and browned, pork in the skillet into oven and bake for 15 minutes
Remove pork from skillet and rest on a cutting board, covering tightly with a sheet of tin foil
Rest for 15 minutes
Haley Do’s:
- Feel free to mix up the veggie choices here. Baby corn would be very cool. Try different coloured peppers, shallots, bok choy…the world is your oyster (don’t use oysters though).
- Seeing as how the oven is 400 degrees F for everything needed here, put your pork tenderloin in the oven at the same time as the vegetables’ second visit to the oven. Your pork can rest while you get organized and plate the rest
- 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 pro…just olive oil the inside, put on plate at desired location, pack rice in, and slowly remove
- I drizzled my leftover honey garlic and ginger wing sauce from last week all over the plate…this really made the dish
Haley Don’ts:
- Don’t forget finishing touches – sesame seeds, chives, extra drizzle of sauce
- Don’t be afraid to get creative with you plate this on. This was on a long rectangle serving dish meant for appetizers. Who cares – you make your own rules!
- Don’t panic when the vegetables look really dark once tossed in sauce. That’s not burn – it’s flavour!
- Don’t fret if you can’t find that exact brand of tamarind sauce. I guarantee you there will be some version of this at your grocery store.
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. 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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