Grilled Pork Tenderloin with Chinese Ketchup and Garlic Soy Broccoli

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Last night I made Ina’s Broccoli with Garlic and Soy Sauce with a  simple rice pilaf and grilled pork tenderloin.  The tenderloin was one of those peppercorn packaged ones, which I shouldn’t admit that I like as much as I do.  They’re so easy and I did make two of the three components for dinner last night from scratch, so I feel no guilt about it.

The broccoli was delicious, but I think next time I’ll roast the broccoli instead of blanching it.  The ratio of garlic and soy were perfect; I’m a little upset this is Ina’s recipe, it seems so obvious that I wish I had come up with it.  I did use less crushed red pepper than the recipe called for and my husband and I just added more at the table.  The adults got hoisin drizzled over our pork; the kids each got little ramekins of “Chinese Ketchup” (hoisin) for dipping.

– Catherine

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