Archive for the ‘Pork’ Category

Grilled Pork Tenderloin

Monday, March 9th, 2009

Prep Time: 10 mins.
Total Time: 25 mins.
Serves: 8

Ingredients

2 pork tenderloins (10 to 12 oz. each)

1 cup prepared GOOD SEASONS Italian Salad Dressing Mix for Fat
Free Dressing, divided

1 can (15 oz.) black beans, drained, rinsed

1 can (10 oz.) whole kernel corn, drained

1 red pepper, chopped

Preparation

PLACE pork on greased grill over hot coals. Grill 12 to 15
minutes or until cooked through, turning every 4 minutes and
brushing with 1/2 cup of the dressing. Cut into 1/2-inch slices.

MIX beans, corn, red pepper and remaining 1/2 cup dressing.
Serve with pork.

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Chinese Pork And Lettuce Parcels

Thursday, February 19th, 2009

300 g minced pork
2 garlic clove minced
100g fine chopped mushrooms
6 fine chopped spring onions
80g fine chopped water chestnuts
125g fine chopped bamboo shoots
2 Tbs peanut oil
2 tsp sesame oil
2 tsp oyster sauce
2 tsp soy sauce
2 tsp dry sherry
large lettuce leaves
hoisin sauce
heat wok, add peanut oil, quickly fry garlic, then pork till done, add mushrooms, onions, water chestnuts, bamboo shoots and cook about a minute. Stir in sesame oil, oyster sauce, soy and sherry. remove to a bowl. spoon a bit of hoisin on lettuce add a spoonful of pork mix and roll up and enjoy!

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Schwienbraten (German Pork Roast)

Friday, June 27th, 2008
  • 4-6 lbs pork shoulder or pork butt (boneless)
  • 2 tablespoons caraway seeds
  • 1 teaspoon ground cloves
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 2 cloves of garlic crushed
  • ½ cup of raisins
  • 1 cup red wine
  • 1 cup of water or a second cup of wine.
  • ¼ cup vinegar (red wine vinegar is best, with cider being a close second)
  • 2 large onions, chopped
  • 2 pounds of carrots, chopped

Directions
1.    Up to 2 days ahead of time put pork in a Tupperware container or non metallic bowl just big enough to hold it.  If you don’t have one you will need flip the roast every twelve hours.  Poking holes in the roast with a serving fork or paring knife will increase the penetration of the juices making for a quicker marinade, but marinade for at least 12 hours.
2.    Add all other ingredients to marinade, cover tightly, and refrigerate. Turn as needed.
3.    3 hours before dinner preheat oven to 350 degrees
4.    Roast for between 2 and 3 hours depending on size of roast.  Internal temperature should reach 165 degrees Fahrenheit.
5.    While roasting reduce the marinade and brush over the roast every 30 minutes.
6.    30 minutes before serving sauté the carrots and onions in pan juices
7.    Reduce the marinade by half.
8.    Sprinkle the carrots and onions with 1 to 2 tablespoons of flour just before they are done.  Stir to make sure flour is dissolved in fat..  (Cake flour works best and prevents lumps)
9.    Pour reduced marinade over vegetables.
10.    Serve sliced roast with vegetable gravy over it.

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