Here’s an Asian way with pork tenderloin.  Bringing the family together to shop for and prepare the recipe – it’s a great opportunity to talk about different cultures and to taste new foods and new flavors.  Tempeh is a meat-like product, made from fermented soybeans, with a taste much like mushrooms.  You’ll find it in the refrigerated meat or natural/health products section of your supermarket.  The edamame awaits you in the frozen vegetable section.  You may have to visit an Asian market for the tea, the shinjin mushrooms and the lemongrass. 

Makes 6 to 8 servings

3 pounds pork tenderloin
3 tablespoons ghunzu smoked jasmine tea
½ cup soy oil, divided
Lemongrass teriyaki sauce (recipe below)
4 shinjin mushrooms, sliced
1 cup diced tempeh
1 tablespoon minced fresh garlic
2 cups shelled edamame
Steamed jasmine rice
Black pepper to taste

1. Rub the pork with jasmine tea.

2. In large skillet over medium-high heat, heat half the soy oil.  Add pork and cook on all sides until golden brown. Remove from skillet.  (Wash skillet to use in step 4.) 

3. Set pork tenderloin aside and let cool. When cool, cut into thin slices.

4. In the large skillet over medium high heat, heat remaining soy oil.  Add mushrooms, tempeh and garlic.  Cook and stir just a few minutes.  Stir in pork slices, edamame and the Lemongrass Teriyaki sauce. Serve immediately with jasmine rice.

Lemongrass Teriyaki Sauce

3 stalks lemongrass (crushed and cut into 3inch length slices)
11/2 cups low sodium soy sauce
¾ cup brown sugar or sugar substitute

In saucepan over medium heat, combine all ingredients. 
Heat to boiling and simmer until reduced by half