Wednesday, March 2, 2011

Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce

Mise en Place
I knew when I first saw this recipe for Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce that it was a perfect winter combination of bright citrus paired with the crunchy baby bok choy and a little kick from the chili sauce. 

When I managed to get my hands on a freshly butchered pork tenderloin from Brunty Farms this weekend, I knew that I wanted to make this dish for my "Last Supper".  There will be another pig butchered in a few weeks if you want your chance to get your hands on some lovingly raised, unadulterated, delicious pork.  

One of the cruelest things about chemotherapy for someone who loves food and cooking, and cooks for a living, is the post chemo week when food, with it's normally beautiful textures, flavors, and aromas, turns completely on you and becomes the enemy.

The last six weeks haven't seen me, usually at least a three to five day gym, regular, there more than a couple of times.  They were even nice enough to cut me some slack on my fees.  Coupled with that,  I discovered the half price Halloween candy stash, an 'Entertaining" collection of Pepperidge Farm cookies, to whom I was the only guest invited to consume the entire package in a few short days.  Easter is shaping up to be my favorite holiday since eggs and sweets seem to be things I am craving the most.

I managed to tip the scales with a five pound weight gain this round, and I am still ambivalent about eating whatever I feel like, when I feel like it,  knowing that it's going to be harder to get rid of it than to pack it on.  Plus I am a little afraid that even entertaining that thought will bring on a fury of nausea and appetite destruction that will strip me of the five pounds in the fastest, but most unpleasant way. 

Since it's hard to predict how long post infusion the effects will last, I make it point of having, preferably cooking, a nice meal the night before, and I have to say this was one of my favorites.

Pork Tangerine Stir-Fry with Tangerines and Chili Sauce
The peels are left on the tangerines; some people aren't going to like that, but I enjoyed the extra pop of texture with punch of citrus.  I did cut them smaller than the recipe called for, though.  I used Ginger People Sweet Chili Sauce and Dip.  It added a little kick, but wasn't overpowering.  I'd double the sauce when making this again.

Ginger People Sweet Ginger Chili Sauce
The night before I'd made some coconut rice to go with a Turkey Snow Pea Stir-Fry (that used some leftover roasted turkey from the night before), and it was perfect with this dish.

I had leftovers today during chemo for lunch and leftovers for dinner this evening.  Tonight I added a quick stir-fry of chopped Napa cabbage in sesame oil with salt and pepper, which will probably be the last crunchy, green thing I find palatable for awhile.

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