- 1/2 cup firmly packed brown sugar
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 1/4 cup minced fresh ginger
- 3 tablespoons dark sesame oil
- 2 (3/4-pound) pork tenderloins
- Vegetable cooking spray
- 12 spears fresh asparagus
- 1 tablespoon champagne mustard, divided
- 12 very thin slices prosciutto ham (1/4 pound)
- 2 dozen cherry tomatoes
- 2 ounces smoked salmon
- 5 ounces cream cheese, softened
- 1 teaspoon lemon juice
- 2 heads Belgian endive
- 2 tablespoons tomato chutney
- 2 ounces roasted red peppers in a jar, drained and finely chopped (1/3 cup)
- 2 tablespoons feta cheese, finely crumbled
- 1 head green leaf lettuce
- 1 large head radicchio
How to Make It
Combine first 5 ingredients, stirring with a whisk until blended. Place pork in a large heavy-duty, zip-top plastic bag. Add brown sugar mixture; seal bag, and gently shake until pork is coated. Marinate in refrigerator 2 to 8 hours, turning bag often.
Remove pork from marinade, reserving marinade. Place marinade in a small saucepan, and bring to a boil. Remove from heat.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place pork on rack; grill, covered, 20 minutes or until a meat thermometer inserted into thickest part of pork registers 160°, turning and basting twice with marinade. Let stand 10 minutes. Slice pork diagonally across the grain into thin slices; cover and chill.
Snap off tough ends of asparagus. Arrange asparagus in a steamer basket over boiling water; cover and steam 6 minutes or until crisp-tender. Plunge asparagus into ice water. Drain.
Spread 1/4 teaspoon mustard on 1 side of each slice prosciutto. Wrap prosciutto, mustard side in, around asparagus. Cover and chill.
Cut top off each tomato; scoop out pulp, leaving shells intact. Discard pulp. Invert tomato shells onto paper towels to drain.
Position knife blade in food processor bowl; add salmon. Process 30 seconds. Add cream cheese and lemon juice. Process 1 minute or just until smooth. Spoon or pipe cream cheese mixture into tomato shells. Cover and chill.
Slice stem ends from endive, and separate leaves. Trim larger endive leaves to 3"; set aside. Combine chutney, red pepper, and feta cheese in a small bowl; stir well. Spoon mixture onto each endive leaf.
Line a large serving tray with leaf lettuce and radicchio, leaving a hole in center. Place asparagus spears, evenly spaced in spoke fashion, around lettuce wreath. Place 1 endive leaf between each asparagus spear. Fan pork slices above endive leaves. Place stuffed tomatoes above pork and in center of wreath.
Note: For champagne mustard, we used Old Spice. For tomato chutney, we used Alecia's. You can find these in jars, along with roasted red peppers in speciality grocery stores on aisles with pickles and other condiments.
Note: If asparagus is not avaliable, wrap green pepper strips or mozzarella cheese strips in prosciutto.