2 pork tenderloins trimmed
2/3 cup mirin (Japanese sweet rice wine)
1 cup soy sauce
¼ cup rice vinegar
1 teaspoon sesame oil
1/3 cup brown sugar
7 cloves garlic, minced
1 tablespoon minced fresh ginger
3 tablespoons sesame seeds
1 tablespoon butter
½ red onion, cut into slivers
4 carrots, cut thin into pencil-thin strips
4 potatoes, quartered
2 sweet potatoes, quartered quarters
1 small head broccoli or cauliflower trimmed into large florets
2 sweet peppers, seeded and sliced
1 bunch asparagus
1 zucchini cut into thumb-size pieces
½ cup olive oil
1 tablespoon oregano
Rinse and pat dry pork; put into a gallon zip-lock bag.
Bring mirin to a boil in a saucepan over high heat; reduce heat to medium-low, and simmer 10 minutes. Add soy sauce, rice vinegar, sesame oil, garlic, ginger and sesame seeds; simmer another 5 minutes.
Let cool then add to pork in zip-lock bag and marinate for at least 2 hours in the refrigerator or overnight.
Heat oven to 350 degrees.
When ready to cook remove pork from marinade and pat dry (reserve marinade). Grill tenderloins over high heat about 10 minutes per side. Remove pork and wrap in foil and finish in oven about 20 minutes. Let rest 10 minutes before slicing. Drizzle with Glaze before serving.
For the glaze: In a saucepan bring the used marinade to a simmer then add sliced red onion and butter. Cook until the glaze has decreased by one fourth.
For the vegetables: Add vegetables to a gallon size zip-lock bag with olive oil and oregano to evenly coat vegetables. Grill over direct heat; add carrots, potatoes, sweet potato, broccoli/cauliflower first, and the asparagus, sweet peppers and zucchini a few minutes after that. Cook on both sides until nicely charred. Transfer to a serving platter and sprinkle with sea salt to taste.
Cooks note: I add a burger or sausage to the grill when I'm cooking the veggies to impart a smoky flavor. Toss leftover vegetables with pasta, olive oil and garlic for a quick, second-day meal.