Teriyaki Pork with Lemon Garlic Pasta
I used pork tenderloin, but you can also make this with pork chops. You would have to adjust the cooking time in the oven or make them in the skillet.
This recipe uses this fabulous dressing, courtesy of my boyfriend’s mom:
It’s great on anything–pork, meat (especially skirt steak), chicken, etc. It is quite thick and has seeds.
Preheat oven to 400F. Wash and dry pork tenderloin. Season with salt, pepper, garlic powder, and Veri Veri Teriyaki dressing.
Bake for 45 minutes.
For the Pasta:
Meanwhile, bring a pot of water to boil and add spaghetti. Create some lemon zest by grating one lemon. (I have a lot to learn in the art of zesting!) Squeeze out the remaining juice into a separate container.
In a skillet, melt 2 tbsp. butter over medium heat and add 2 cloves minced garlic. Saute for about 15 seconds until the garlic smells good.
Add in the zest of 1 lemon and the juice of 1 lemon. Saute for another minute until warm. Drain pasta, reserving 1 cup of pasta water. Toss with the lemon sauce and add pasta water as needed to moisten. Oh, and add a bit of parsley to the pot (naturally)…
Note: This pasta came out a bit too garlic-y and too lemony. I would reduce the amount of garlic (perhaps just use 1 clove next time) and lemon zest (perhaps just 1 teaspoon or half a teaspoon instead of the tablespoon or so I used).
Salad with Balsamic-Lime Vinaigrette
Chop up some tomatoes, avocados, and tangerines!
Combine with mixed greens and add dressing:
Combine 3 parts olive oil and 1 part balsamic vinegar and 1 part lime juice. Add salt, pepper, and parlsey. Enjoy!
Dinner is served: