[CH] Doug's Chickpea Recipe, etc.

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Friends,

Just thought I'd post that last weekend I made both the Chilled
Tomatillo-Tequila Soup recipe (thanks, Tony!) and Doug Irvine's Chile
Chickpeas, both of which were rousing successes! The soup is very good,
although I'd have kicked up the heat a little if making it just for
myself... The chickpeas are marvelous, and were just as good cold as they
were hot (I made them early in the day and had a bowl for lunch, then
served the rest at my picnic dinner that evening). IMO, they don' t need
any added salt, although Doug had noted that some might be wanted; I liked
them fine the way they came out. 

Can't remember if I've posted this before, but this was the main dish I
served the chickpeas beside. It's incredibly easy and tastes wonderful.

Ginger Pork Tenderloin

1 pork tenderloin, about 1.5 lbs
1.5 cups pineapple juice
0.5 cups soy sauce 
1 1-inch square cube fresh ginger, minced 
2 cloves garlic, minced 
2 green onions, chopped 
0.5 tsp (or more to taste) habanero pepper powder (or Calvin's, or Jim C's
smoked hab, as you like) 

Trim fat from pork tenderloin. Combine all remaining ingredients and mix
well. Place tenderloin in ovenproof dish, pour marinade over it, and let
rest in fridge 2-24 hours, turning occasionally. 

Preheat oven to 400 degrees. Drain marinade from pork, strain and set aside
2/3 of liquid. Place pork on center rack in oven and cook 30 minutes,
basting with remaining 1/3 marinade. Reduce heat to 350 degrees and roast a
further 30 minutes or until done. While pork is cooking, simmer reserved
marinade until reduced by half. Serve reduction as gravy. 

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