Had this over at the main hospital Wednesday. It was fantastic! Pestered the Lead Chef until he gave me the recipie ... Unfortunately, it was for 200 portions! Went to a website (http://www.webstaurantstore.com/recipe_resizer.html ) and resized it down to 6. Hope you guys enjoy ... Asian Pork â€“ Serves 6 2Â½ â€“ 3 lbs Pork Tenderloin 1 Â¼ tsp Fresh Ginger Root, Grated 2 Tsp Garlic, Chopped 4 Tsp Soy Sauce, Lite Â¼ lbs Green Onion, Diced (1/4 inch) 1 lb Squash, Sliced (1 summer and 1 zucchini) 1 med Red Onion 1 med Red Pepper 1 Â¼ tsp Extra Virgin Olive Oil Â½ tsp Kosher Salt 6 c. Rice, Brown (long or short, based on your preference) 10 c. Water pinch Ginger, Ground pinch Black Pepper, Fresh Ground Marinade â€“ Peel and dice fresh ginger. Dice green onions. Mix with garlic, soy sauce and 1 cup water. Drain any residual blood from pork tenderloin, Place in â€˜zip-lockâ€™ bag. Cover with marinade. Seal bag, removing excess air. Place in shallow baking dish. Refrigerate overnight. Vegetables / Rice â€“ Cut squash and zucchini into Â¼â€ slices. Julienne red pepper into 1â€x Â¼â€ strips. Cut Red onion into Â¼â€ slivers. Toss vegetables with oil and seasonings. Bake until tender (translucent). Put brown rice and 9 cups water together in a pot with a lid. Set the heat to maximum, and bring the rice/water to a boil uncovered. Then put the lid on the pot, and reduce the heat to low/simmer. If your lid has a steam valve, keep it closed. Let the rice simmer for 20 minutes. Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. Itâ€™s OK if you let the rice sit longer than 10 minutes (20 or 30 minutes is fine too), but donâ€™t let it go any less. EntrÃ©e â€“ Preheat oven to 355Â°F. Empty tenderloin and marinade into baking dish. Bake until center is 155Â°F. Remove from oven and let rest for approximately 5 minutes. Slice Tenderloin. Serve over rice and dress with vegetables and remaining sauce from baking dish. Garnish as desired.