Submarines and Pork Tenderloin

Before we get into today’s recipe, I want to take a moment to apologize for what can only be described as a somewhat twisted sense of humor. You see, I made this delicious Teriyaki Pork Supper during Lent. Then I filed the recipe along with the photos away; waiting for the perfect moment to share.

This is that perfect moment. Today is National Submarine Day. Now the real purpose of this day is to honor the day the US Navy acquired its first modern submarine. On April 11, 1900, the Holland VI because the Navy’s first modern submarine. The Holland VI was designed by an Irish-American inventor named John Phillips Holland in 1896. It was launched on May 17, 1897 from a shipyard in New Jersey. The Navy later purchased the Holland in 1900, making it the first modern submarine of the Navy, although not the first underwater boat. There are two key reasons the Holland is considered the first modern submarine of the US Navy. The first is that the Holland was a modern ship, sailing under it’s own power if you will. The second is that the US Navy existed. The first actual submarine to see battle was the Turtle during the Revolutionary War. The Turtle was never successful in battle and the Navy did not yet exist, so that one doesn’t count. Next came the Alligator, from the Civil War. However; those were hand-powered submarines, so not considered modern.

We could go on and on about the history of submarines, not only in America, but throughout the world. I don’t know about you, but in my mind an underwater contraption dating back to the Revolutionary War is hard to imagine.

So what does all that have to do with today’s recipe? Since today is National Submarine Day, I wanted to share something “Submarine” looking. I suposed we could have made Sub Sandwiches and called it a day, but this was much better. I mean, look at the pork tenderloin marinating in a Teriyaki Glaze and tell me you don’t see a submarine. Or is it just me since I’m a little twisted? Enjoy!

Teriyaki Double Glazed Pork Tenderloin
1 lb Hormel Teriyaki Glazed Pork Tenderloin
1 cup Kikkoman’s Teriyaki Baste and Glaze
1/2 cup Water

Remove pork tenderloin from packaging and place in a gallon-size bag. Pour about 1/2 cup of the Teriyaki Glaze over the pork. Turn inside the bag to coat well, place in the refrigerator for a few hours for the flavors to intensify.

Heat oven to 400 degrees. Line a rimmed baking sheet with foil. Place a V-roasting rack on the baking sheet. Spray both with cooking spray.

Remove pork from the glaze marinade, place on the prepared V-rack. Let any marinade remaining in the bag drizzle over the pork.

Place glazed tenderloin in the heated oven, let bake for approximately 30 minutes undisturbed. Remove from oven, add about 1/2-cup of liquid (water or broth) into the roasting pan. Cover with foil, return to oven and “steam” in juices for about 15 minutes longer.

Let pork rest for 5 minutes on a heat-proof serving platter. Slice, pour remaining 1/2 cup of glaze over the slices. Place in the warm oven for about 6 minutes until the pork and the glaze are hot. Serve with Fried Rice and Sesame Soy Green Beans for a delicious supper.

Bacon-Vegetable Fried Rice
1 cup White Rice, uncooked
2 cups Water
3 strips Bacon
1/2 cup Peas and Carrots (frozen or from a can)
3 Green Onions
2 Eggs
Black Pepper to taste
2 tablespoons Soy Sauce
1 package Fried Rice Seasoning

Place rice in a pot with a tight-fitting lid. Add water, cover and bring to a boil.

Lower heat and simmer for about 15 minutes or until the rice is cooked through and the liquid has been absorbed. Let rice remain in the pot off heat until ready to make Fried Rice. This is best done in the morning or even the night before.

Stack bacon, cut into bite-size pieces, set aside. If using frozen peas and carrots, thaw under cold running water, drain well and set aside. If canned, simply drain well. Dice green onions, set aside.

In a skillet or wok, fry bacon bits until almost crisp. Remove bacon from the wok, let drain on paper towels. Pour off all but about a tablespoon or so of bacon grease from the wok. Add rice, vegetables and bacon bits to the wok, stir to coat in the bacon drippings. Fry over medium heat. Push rice mixture to one side, add eggs and let cook a little, then blend rice into the eggs, continue to scramble together until the eggs are fully cooked. Season with pepper. Add soy sauce and Fried Rice Seasoning. Turn, stirring well to incorporate seasoning fully into the fried rice. Garnish with green onions, serve and enjoy.

Sesame Soy Green Beans
1 lb frozen Petite Green Beans
Pinch Kosher Salt
1/2 cup Water
1 tablespoon Butter
1 tablespoon Soy Sauce
2 teaspoons toasted Sesame Seeds

Rinse green beans under cold running water to begin the thawing process. Shake dry.

Place green beans in a skillet with a tight-fitting lid. Add water, bring to a boil. Lower heat, cover and let steam until heated through. Remove lid, let water evaporate, shaking skillet to prevent beans from burning.

Remove from heat. Add butter and soy sauce. Swirl, letting butter melt and mingle with the soy sauce. Garnish with sesame seeds, serve and enjoy.

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The earth is filled with the goodness of the Lord.