Another weeknight, another excuse to grill. Jay and Kate came over again with teriyaki marinated pork tenderloin. As the purveyor of the sides, we tried to keep in tune with the flavor profile. But I shot down fried rice as just too blase and not in keeping with the exuberance we were feeling about the wonderful weather. We did end up keeping the same idea, but with more seasonal elements-- jasmine rice and a mango salsa.For the mango salsa, the Boy chopped one mango, a tomato, a small onion, a half-can of black beans, some fresh cilantro, and some jicama (left over from the last grilling post). He threw in ginger paste, Sriracha, lime juice, fresh ground pepper and a pinch of salt.
Just threw that over the rice and it paired perfectly with the tenderloin, which was super-moist. Jay's ability to cook meats to the appropriate amount of doneness continues to amaze and delight. Especially when my meat thermometer was giving crazy 300 degree readings...
Oh and that brown blob is leftover peanut sauce (how leftover, you don't want to know).
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