Ingredients
- 1- lb. Pork Tenderloin
- 2 cloves of chopped garlic
- 3 green onions
- 2 Tbsp. of Apricot preserves jam will do
- 2 tsp. of soy sauce
- 2 tsp. of finely chopped this means you chop chipotle peppers in adobo sauce
- 2 medium zucchini
- 1 Tbsp. olive oil
- A smidge of salt
- A smidge of pepper
- 2 Tbsp. of snipped get those scissors going parsley
Instructions
- Slice up those green onions. Separate the white parts from the green parts.
- In a small bowl, mix together the white parts of the onions along with the apricot preserves, the soy sauce, and the chipotle pepper. Nuke that mixture from 30-60 seconds until it is warm and smells yummy.
- Chop the ends off your zucchini (hey, now). Cut lengthwise into a bunch of fun-size pieces. Brush with olive oil and sprinkle on some salt and pepper.
- Now go fire up a grill or preheat your oven to 350°F. Trim your tenderloin and poke the pieces of garlic into it. (You may need to push them in with a knife.) You need to get the pork to about 145°F so on the grill this takes about 25 minutes (use indirect heat if you don’t want it crispy) and about 50 minutes in the oven.
- With about 5 to 10 minutes left, brush on about 2 Tbsp. of apricot-chipotle sauce you made.
- With about 10 minutes left, toss the zucchini onto the grill or into the oven.
- Let the pork rest for 5 minutes and then slice.
- Plate some slices of pork with a few “spears of zucchini. Pour on some of the remaining apricot sauce. Sprinkle with the green onion pieces and parsley.
- Eat it.
Tried this recipe?Let us know how it was!
Brian Gerard (Lewandowski) writes books critics call "aggressively adequate" — better than "aggressively terrible" but somehow more concerning, like a smoke detector that only goes off on Tuesdays.
He once traded a MetroCard for a pitchfork on a subway platform and now uses it exclusively for dramatic pointing. He lives on a farm outside Charlottesville, Virginia with a partner who smiles politely at his life choices, a pig named Trouble McFussbucket who has opinions about the sofa, and a five-pound dog named Professor Archibald Pickles who appears to be held together entirely by anxiety and unearned confidence.
See his Amazon author page and buy his books before he spends the royalties on the pig.
Inheriting absurdism from Vonnegut and Adams and weaponized failure from Moore, he writes about conflicted everymen stumbling through supernatural chaos. He has published "Not Bukowski" and "Slop and Swill from a Festering Mind," and has two new novels seeking a publisher: "Truth Tastes Like Pennies" (available to paid Substack subscribers June 1) and "Elliot Nessie."
He remains unconvinced that birds aren't surveillance drones.
More biographical lies...err...info.
He once traded a MetroCard for a pitchfork on a subway platform and now uses it exclusively for dramatic pointing. He lives on a farm outside Charlottesville, Virginia with a partner who smiles politely at his life choices, a pig named Trouble McFussbucket who has opinions about the sofa, and a five-pound dog named Professor Archibald Pickles who appears to be held together entirely by anxiety and unearned confidence.
See his Amazon author page and buy his books before he spends the royalties on the pig.
Inheriting absurdism from Vonnegut and Adams and weaponized failure from Moore, he writes about conflicted everymen stumbling through supernatural chaos. He has published "Not Bukowski" and "Slop and Swill from a Festering Mind," and has two new novels seeking a publisher: "Truth Tastes Like Pennies" (available to paid Substack subscribers June 1) and "Elliot Nessie."
He remains unconvinced that birds aren't surveillance drones.
More biographical lies...err...info.
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