The pork was 2 smallish tenderloins, marinated for 48 hours in Iron Chef Sesame Garlic Sauce & Glaze, just in a gallon-size Ziploc bag.

The rice pilaf goes like this: heat 2 Tbs. butter in a medium sauce pan. Saute 1/2 cup chopped onion (2-3 minutes). Add 1 cup rice and 2 cups water with 1/2 tsp. salt. Saute briefly to coat the rice in butter. Bring to a boil then simmer, covered, until the rice absorbs all the water. I like to add Orzo pasta to my rice pilaf, about 1/4 cup per cup of rice. Working quickly, I actually measured out 2 cups rice and had it in the pan before I realized my mistake. To compensate I simply doubled the water, salt and Orzo. In the end, the ratio of onion to rice was fine, though some more butter for sauteing the rice would probably yield more flavorful results.

The pork I simply grilled on high heat until it was pink in the center. It was juicy, flavorful, and all-in-all delicious!

Total time from start to finished eating: less than 1 hour.

• Chicken Quarters (2)
• Garlic (4+ cloves)
• Onion (1/2 cup)
• Oregano (dried)
• Rosemary (dried)
• Parsley (dried)

Directions:

Combine all in a Ziploc bag and marinade for 24+ hours.
Bake at 400-450 for 45 minutes or until chicken is done.