Hoover Sauce Pork Tenderloin with Orzo and Spinach

This family dinner features Hoover Sauce, an Asian-inspired marinade made in Louise, Mississippi. Its salty-and-sweet flavor pairs well with these simple orzo and spinach side dishes. If Hoover Sauce is unavailable, an Asian Teriyaki-type marinade could work as a substitute.


Recipe and photograph by Kimme Hargrove

Hoover Sauce Pork Tenderloin

1-2 pork tenderloins
½ cup Hoover Sauce
½-1 teaspoon pepper

Marinate pork tenderloin(s) in Hoover Sauce (just enough to coat) and pepper in a large zip-top plastic bag for 1 hour.

Heat grill to medium-high. Place tenderloin(s) on direct heat for 3-4 minutes, then turn 90 degrees (to make “X” grill marks) for another 3-4 minutes. Flip and repeat on other side. Tenderloin(s) should cook for 15-20 minutes total or until desired doneness.

Basil Orzo

1 cup orzo
2 Tablespoons fresh basil, chopped
Juice from half a lemon
¼ cup Parmesan cheese, grated
Olive oil, for drizzling
Salt and pepper, to taste

Cook orzo according to package directions. Drain. Stir in all ingredients, and adjust to taste.

Simple Sautéed Spinach

1 Tablespoon butter
1 Tablespoon olive oil
2 garlic cloves, minced
20 ounces fresh spinach
Juice from half a lemon
Salt and pepper, to taste

In large sauté pan, heat butter and olive oil on medium. Add garlic, and cook for 30 seconds, stirring, being careful not to burn. Stir in spinach, and cook until just wilted. Immediately remove from heat, and add lemon juice, salt and pepper.

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