Ginger soy tenderloin with grilled peaches and figgy ginger bulgar

Ginger is one of my favorite spices.  I like it in both sweet and savory dished.  It’s spicy, peppery, tangy yet sweet. It perks up smoothies, baked goods and savory dishes like meats and grains. 

Ginger is a great spice to use because it helps with blood circulation.  Ginger contains chromium, magnesium and zinc which can help to improve blood flow,.  Though the exact reason is unknown, if you have a queezy stomach or a touch of indigestion, ginger is known as an effective remedy. Ginger helps with digestion, thereby improving food absorption and avoiding possible stomach aches.

Ginger is also an anti-inflammatory and helps reduce inflammation in a similar way as aspirin and ibuprofen

Ingredients:

1 tenderloin (pork or turkey) around 1.25 lbs
1 cup sliced peaches (you can use canned or frozen if  you thaw them)

makes 4 servings

Marinade:

1 knuckle of ginger grated (around 3-4 table spoons)
1 tbs fish sauce
1 tbs rice wine vinegar
3 tbs soy sauce
1 tbs sesame oil
1/4 cup water
1 tbs agave nectar (optional, you can also substitute honey, brown sugar or maple syrup)

Bulgar:
2 cups cracked bulgar
1/2 cup of dried figs (cut in half and stems removed, you can also use fresh figs)
juice from 2 limes
1 tbs of butter
1/2 knuckle of ginger grated
salt and pepper to taste

makes 6 servings

Directions:

In a bowl whisk marinade ingredients and pour over your tenderloin.  Marinade for 3-8 hours.

On a grill pan place tenderloin. Cook under a broiler on high heat for 10 minutes.  Add peaches and turn tenderloin and cook for 5-7 additional minutes.  Remove from broiler and let rest for 10 minutes.

In a pot, boil water to cook bulgar.  Add bulgar and the dried figs (you will reconstitute them,  you can use fresh figs but you will not cook them with the bulgar)  and cook as directed on bulgar package (I like to use  10 minute bulgar).  Drain bulgar and figs.  On low heat add juice from 2 limes, butter and ginger (and fresh figs if you used them) to the pot that the bular was cooked in. Stir until butter is melted.  Add drained bulgar and mix well. Salt and pepper to taste.

Slice tenderloin and sever over bulgar with peaches. 

I love this dish because the ginger compliments the meat yet the natural flavors of the fruit still shine though.  The leftovers from this recipe reheat well. 

Enjoy!