Maple BBQ Pork Tenderloin

Preparation

On the stove

In a dish, combine maple syrup, soy sauce, oil, ginger, garlic and orange zest. Add pork tenderloins and coat in marinade mixture. Cover and refrigerate for 1–8 hours.
Remove pork tenderloins from marinade and transfer to a plate. Strain marinade into a small saucepan. Bring to a boil and simmer over medium heat until marinade thickens slightly, about 8 minutes. Strain sauce again for a smooth consistency. Let cool.
Meanwhile, in an oiled ridged skillet over medium-high heat, sear the pork tenderloins for 2 minutes on all four sides. Cover and continue cooking over low heat, turning the meat and brushing with the maple sauce a few times, until a thermometer inserted in the center of the meat reads 140°F (60°C) about 10 to 12 minutes. Place on a plate, cover with aluminum foil and let rest for 10 minutes.
Cut into 1-cm (½-in.) thick slices. Drizzle with remaining sauce and garnish with green onions. Serve with rice, carrots roasted en papillote or spinach salad.

On the BBQ

In a dish, combine maple syrup, soy sauce, oil, ginger, garlic and orange zest. Add pork tenderloins and coat in marinade mixture. Cover and refrigerate for 1–8 hours.
Preheat barbecue to high and oil grill.
Remove pork tenderloins from marinade and transfer to a plate. Strain marinade into a small saucepan. Bring to a boil and simmer over medium heat until marinade thickens slightly, about 8 minutes. Strain sauce again for a smooth consistency. Let cool.
Grill meat on the BBQ for 12–15 minutes on all sides or until a thermometer inserted into the centre reads 140°F (60°C) for medium rare. Turn off heat and brush tenderloins with sauce. Transfer to a plate, cover with foil and let stand for 10 minutes.
Cut into 1-cm (½-in.) thick slices. Drizzle with remaining sauce and garnish with green onions. Serve with rice, carrots roasted en papillote or spinach salad.

In a large bowl, combine sesame oil, vinegar, ginger and lime juice. Add the avocados, cucumber, mango and peas. Mix gently. Add salt and pepper to taste.
Divide the rice into 4 bowls. Garnish with the salad and its vinaigrette, the maple fillet and the seaweed salad. Drizzle with spicy mayonnaise. Sprinkle with green onions and sesame seeds.