This dinner is a collaboration of three chefs, Norm, my son Tyler and I. Norm is the grill chef in the family and also does the dishes, wipes the counters, takes the trash out and acts as the Sommelier. Tyler is an extraordinary cook but, makes and extraordinary mess in the kitchen and uses an extraordinary amount of fat, cream, butter and bacon while cooking, so as with anything for a 20 year old, you must keep an eye on him. 
Start with marinating the pork in “Stubbs” marinade, if you use a gallon size plastic bag, you can use less marinade. Or you can just throw it all in a bowl and let the pork swim.
Cucumber Salad
Slice 3 cucumbers extremely thin. Mince 2 green onions and 1 tblsp. of red pepper.
Add 5 tbsp. of Soy Sauce, 2 Tbsp. of Mirin, ½ tsp. of Sesame oil and 3 tbsp. of rice vinegar. Stir and add enough water so the cucumbers are all bathing in the liquids. Cover and put the salad in the fridge.
Fried Rice Multi Grain (Tyler Style)
Start your multi grain rice according to the directions.
Green Beans
Blanch the beans and drain well.Go watch the news.
After the news, turn the grill on and send the grill chef out to cook the tenderloin.
Fried Rice part 2
Fry 3 pieces of bacon in a skillet, remove the bacon and add chopped green peppers, diced onions and sliced water chestnuts. Add the cooked rice to the hot skillet and break an egg or 2, frying quickly. When the substance is very hot, turn off the heat.
Green Beans, Part 2
Heat enough grape seed oil in a skillet to cover the bottom, and throw in a dash of sesame oil. Add the blanched green beans to the skillet. Add sesame seeds, a piece of broken up crispy bacon, and drizzle with soy sauce.
The pork will take about 15 minutes turning often and should be just a light shade of pink inside.
Give the rice and the beans some heat before serving.
Slice the cooked pork and bed it on the fried rice. Arrange the cucumber salad and green beans on the plate.
Bon Appetite!
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