A beautiful Sunday afternoon called for a late lunch courtesy of the Blackstone griddle. There were lots of veggies in the fridge that needed to be used. I checked the freezer and had a Teriyaki seasoned pork tenderloin. And just like that, the meal is planned!
1 (18.4 oz.) Smithfield Teriyaki seasoned pork tenderloin
1 cup Kinder's teriyaki marinade and sauce
1 - 2 T. vegetable oil
1 medium onion, thinly sliced
1 large green or red bell pepper, seeded and thinly sliced
3 - 4 cups fresh broccoli florets
3 cups baby carrots, cut in fourths lengthwise
3 garlic cloves, minced
1 small can sliced water chestnuts, drained
Garnish: sesame seeds, thinly sliced green onion
Cut the tenderloin into a small cube about 1/2". Place in a glass bowl and pour on the marinade. Using tongs, toss the cubed pork in the marinade until completely coated. Refrigerate for 1 - 3 hours.
When ready to cook, preheat griddle until hot enough that a drop of water sizzles.
Spread 1 T. of the vegetable oil onto the griddle with a metal spatula. Add veggies, garlic, and water chestnuts onto the griddle in a single layer.
Let cook for several minutes and begin to toss the vegetables so that they cook evenly. Adjust the heat to maintain a constant temperature to cook, but not burn the vegetables. Add the additional tablespoon of oil if needed. When vegetables are cooked to your liking, move them to one end of the griddle and lower heat to the lowest setting.
Place the pork onto the griddle along with the marinade. Cook, tossing frequently, until pork is cook through.
When the pork is completely cooked, combine with the vegetables. You can add additional teriyaki sauce if you'd like.
Garnish with sesame seeds and sliced green onions.
I had about two cups of white rice leftover in the fridge. Might as well make fried rice, right?
Granted, this didn't make a lot, but it made good use of a bowl of leftover rice and it was "just enough."
I added about 1 T. of vegetable oil to the griddle and then the rice.
Tossed it around with a metal spatula until it was hot all the way through then added about a half cup of peas and carrots.
It's not fried rice without the egg, right? The egg will cook very quickly so begin to toss the egg with the rice mixture.
Add 1-2 t. of soy sauce and continue tossing until the egg is cooked.
Garnish with sesame seeds and thinly sliced green onion. You can always add a little more soy sauce if you'd like.
Time to eat!
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