Chinatown Pork Tenderloin

Kevin brought us this pork tenderloin from Vancouver's China Town. Someone's grandmother's favourite Chinatown butcher BBQ's it and it is spectacular! No idea what shop it's from but it's worth trying them all till you find it. All I did was reheat it in foil and serve with St. Hubert Beef Gravy. Steamed broccoli finished in olive oil and Green Giant Peaches & Cream Corn (which Kevin said was delicious). I almost forgot the mashed potatoes under the gravy. Mashed and finished with butter, salt and milk.

Vinaigrette 

1 tbsp olive oil 

2 tsp canola or corn oil

2 tsp red Balsamic vinegar (made from grapes gathered by virgins at dawn on the east facing slope of consecrated ground)

1/2 tsp salt

fresh black pepper

few drops Worcestershire Sauce

1/4 tsp dijon mustard

I keep a bin of iceberg lettuce with celery and cucumber sliced into it. Tear it all up so it doesn't go brown. If you cut it with a knife it will turn brown where the knife touched it. So I just grap a handful of salad for each person and toss it all. Add fresh chopped tomatoes and finish tossing.

This was a terrific meal, Fern and Kevin are scheming out how to make it at home. We'll see.......