Citrus and Soy Glazed Pork Tenderloin with Pickled Cucumbers


For my birthday we went out for a nice dinner and I ordered a dish that had the most amazing glaze. It was acidic and salty and just slightly sweet. Then the whole thing was topped off with these unexpectedly delicious, tangy pickled cucumbers. I knew it wouldn’t be long before I recreated it in my own kitchen. And it wasn’t, I think I waited all of 2 days before giving it a try. I was absolutely thrilled with the results!!

At the restaurant the glaze was used on salmon, which I absolutely love! But, the salmon at the store looked sketchy (at best) and I didn’t want to have to wait. I did some brainstorming about what other meat would complement a glaze like this. I finally decided on pork tenderloin. However, I think this glaze could really be universal. Obviously it would be delicious on salmon and pork, but it would also be great with shrimp or even chicken. If you give it a try on other types of meat, let me know how they turn out!

Soy sauce and citrus juice make the base for this glaze. I went for the trifecta and used lemon, lime, and orange juice. To balance out the salt and acid I added brown sugar. Finally I rounded out the flavors with some ginger and garlic. Now, you might be tempted to just skip the pickled cucumbers. I’m telling you, you would be doing your tastebuds a disservice by doing that. The crisp, cool cucumbers are the perfect topping for this glaze. I’m not sure it would even be the same without it! Plus, they are super simple and could even be made the night before or the morning of. So make sure you give them a try!

 A few more pork tenderloin ideas!

Island Pork Tenderloin
BBQ Pork Tenderloin Wraps
Zesty Pork Tenderloin with Pineapple-Avocado Salsa
Pork Tenderloin with Balsamic-Strawberry Sauce

Take-Out Fake-Out Shrimp and Broccoli

So sorry for the static on the blog for the past week. Things have been kind of crazy around here. I’ll get into more details in coming blog posts, but for now I just want to get right back to the FOOD!

This Shrimp and Broccoli is a great take-out fake-out. It comes together quickly and taste delicious. I do want to note that the evening I photographed this meal I completely spaced and forgot to add the onions. We still gobbled up dinner, but I think I prefer it with the onions. Obviously if you don’t like onions you can leave them out and the meal will still work. Also, you can adjust the heat to suit your tastes. If you like things extra spicy you can add extra chili-garlic sauce or red pepper flakes. If you don’t like spicy things you can cut it way back!

One last thing before I get to the recipe! The craziness in my own home was put in perspective after this weeks tragedies in Oklahoma. My heart goes out to the many families affected by the terrible storms, including the family of one of my good blogging friends, Kelsey. She wrote an incredibly touching post yesterday and has pledged her blogging profits from the month to the Salvation Army for their disaster relief efforts. Every visit to her site helps! Please stop by her blog and send her some love! You can also visit the Salvation Army site directly or text STORM to 80888 to make your donation



Here are some other delicious Asian-inspired flavors!

Spicy, Sticky, Sweet Asian Meatballs
Beef with Eggplant
Shanghai Stir-Fried Pork
Asian Style Braised Short Ribs

Spicy, Sticky, Sweet, Asian Meatballs

The first time I made these I just sort of threw them together, I didn’t take great notes and I didn’t get a picture. Of course Jesse loved them (and so did I) and said they had to go on the blog, so I had to do my best to recreate them. The second time they turned out even better than the first and we’ve since had them twice in a month. That’s a sure sign of winner in our house.

I wanted to call these “Hot, sticky, sweet” Asian meatballs. You know, after the song. But Jesse thought it sounded better with all S’s, so Spicy, Sticky, Sweet Asian Meatballs they are. Either way, it’s the best way to describe these. The chili garlic sauce gives the sauce a nice heat, which is also carried through in the meatballs. But the spicy flavor is balanced out with the sweet, sticky sauce and pop of fresh ginger.

In non-food related news, I’m headed to Boston tomorrow! What’s in Boston? The Irish Dancing World Championships, that’s what! I get to see my dance family that I’ve missed so much AND I get to watch my cousin dance in her first solo worlds competition. I couldn’t be more excited! I’ll let you know how it goes!


Here are some other cool Meatball recipes, all made with ground turkey instead of beef!

Greek Turkey Meatballs with Tzatziki Sauce
Southwest Turkey Meatballs

Copycat Jack Daniels Glaze

One thing you might not know about me is that I am a dip and sauce fanatic. I’m the girl that bugs the waiter/waitress for extra sauces – pretty much every single time I go out to eat. Extra side of salsa, a side of ranch, extra buffalo sauce, extra Yum Yum sauce…. You get the picture. Especially if there are fries and/or a wrap/sandwich of some sort. I think I might even embarrass Jesse a little bit because I’ve been known to ask for 3 or more sauces at one time.  It’s a problem, that’s for sure.

There is a popular chain restaurant that has a featured menu that is all about Jack Daniels Glaze. It’s sweet, salty, sticky, and delicious. We don’t go to that restaurant very often, but when we do, you can bet we’ll order the Sesame Jack Chicken Strips as an appetizer. And chances are good that I will also ask for an extra side of the sauce, just so I can dip my fries in it later.

When I came across this copycat on Kate’s blog during a previous recipe swap I was super excited. Of course that time around the Enchilada Casserole won the blog spot, but I didn’t forget about this glaze. When I was assigned Kate’s blog again for this swap, it was fate.

In the interest of full disclosure, I have to come clean and tell you that the sauce I made would technically have to be Johnnie Walker Glaze, since the only whiskey we have on hand at the moment is a bottle of black label. It’s technically different because it’s a Scotch whiskey and not a Tennessee Whiskey, but it worked. And guess what, this sauce is pretty spot! The only other change I made was to use only soy sauce instead of soy and teriyaki because… well, because I can’t read most of the labels at the grocery store (Chinese characters) so I’m not sure if my store had teriyaki sauce!