A Dish That Will Bring Applause

Diana Helfand
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Wednesday - January 07, 2009
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Have you seen the “angel in the wings” at Manoa Valley Theatre? Some people call her MVT’s “Jacqueline of all trades.”

By day, Sara Ward’s title is administration manager. But ask her for a job description and you’re in for a long conversation: She answers phones, manages the box office, sells tickets, organizes the theatre’s army of volunteers and coordinates many of the “extras” MVT is known for such as the goodie bags of audience participation props that helped make Rocky Horror Show such a hit. She’s also the bookkeeper, purchases all the myriad supplies that keep a theatre humming along, and organizes the special events for the theater!

Ward has two daughters who follow in her theatre-loving footsteps, and can be seen at MVT doing their homework and helping out.

MVT’s upcoming musical comedy Gutenberg! The Musical! (Jan. 14- Feb. 2) is long on laughs but light on props, so Ward had some time for a holiday break.

This column is dedicated to Sara Ward because, literally, without her the show would not go on!

Pork is higher in B complex vitamins (riboflavin, niacin and thiamine) than other meats, is rich in potassium and zinc and a good source of phosphorus.

Pork must always be cooked thoroughly to kill any parasites, and a meat thermometer is the best test of doneness. The thermometer should read 160 degrees Fahrenheit to be on the safe side.


* 2 pork tenderloins (about 1 pound each)

For Marinade/Glaze:

* 1 cup pure maple syrup
* 3/4 cup apple juice
* 1/2 cup brown sugar
* 1/4 cup honey
* 1/2 cup orange juice
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground ginger

Trim, wash and dry tenderloins and place in glass dish. Mix all marinade ingredients and pour half of the marinade over the tender-loins, turning to coat all sides. Refrigerate reserved marinade. Cover and marinate for at least two hours in the refrigerator, turning a few times.

Preheat oven to 350 degrees and place marinated tenderloins in baking pan that has been coated with cooking spray. Pour remaining marinade over the tenderloins and bake for about 1 hour (basting a few times) or until a meat thermometer registers 160 degrees, and the meat is not pink inside. Remove from oven and cover with foil for about 10 minutes. Slice and serve with marinade spooned over the slices.

Makes eight servings.

Approximate Nutrition Information Per Serving:

Fat: 4.5 grams
Cholesterol: 85 milligrams
Sodium: 80 milligrams

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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