Hey everyone. I thought I would get some pork recipes out of you this Wednesday, since you all have been really helping me out lately.

I was thinking of doing something Asian like for me and probaly some EVOO and molasses for DH. Any other ideas are welcome.

quote:

Originally posted by Bee:
I love balsamic vinegar, honey mustard, shallots and fresh rosemary on my pork.

Not very Asian though ; )

Hoisin sauce works very well with pork though.

Bee,
I love the idea of adding shallots. I had already started mine last night when I read your post, but I'll have to try to remember that for the next time.

Dawn

quote:

Originally posted by Steph:
Thanks everyone. I gave dh all the options and he picked Bee's. It was a very tasty dish, I paired it with a salad and broc. MMMMM

Steph
I can't take the credit - mine is morphed from Dawn's recipe that she once posted on the old CT board.

Thanks everyone. I gave dh all the options and he picked Bee's. It was a very tasty dish, I paired it with a salad and broc. MMMMM

Too funny, I'm having pork chops for dinner too!
I am marinating mine in balsamic vinegar and honey mustard. I usually mix the vinegar, honey and dijon, but I'm out of honey so I'm using premade honey mustard tonight.

Dawn

Here is the marinate that Mom uses with baked pork tenderloin:

washingtonpost.com
DINNER IN 35 MINUTES

Wednesday, July 17, 2002; Page F03

Hoisin and Five-Spice Glaze For Anything

(4 servings)

Okay, almost anything. This simple, versatile glaze has a surprising depth of flavor. The original recipe was terrific, but we don't have time to marinate lamb chops for an hour every night. When we're crunched for time, we slather the glaze over whatever we have a hankering for and toss it on the barbie or under the broiler. Our favorite is chicken, but lamb, pork and salmon work just as well.

Adapted from "Bread Tomato Garlic: Quick Cooking With 3 Main Ingredients" by Jill Dupleix (Soma, 1999).

3 tablespoons hoisin sauce

2 tablespoons soy sauce

2 tablespoons sugar

1 tablespoon sake or dry sherry

1/2 teaspoon five-spice powder

1/2 teaspoon salt

About 2 pounds bone-in, skin-on chicken

1 teaspoon toasted sesame oil (optional)

Preheat the grill or broiler. If using a broiler, adjust the oven rack at least 6 inches from the source of heat.

In a bowl, combine the hoisin and soy sauces, sugar, sake, five-spice powder and salt. Add the chicken and rub the sauce under and over the skin. (If possible, cover and refrigerate for at least 30 minutes.)

Transfer the chicken to the grill or broiler pan and cook for 2 to 3 minutes. Turn and cook for 3 minutes. If grilling, transfer the chicken to a cooler part of the grill. Grill or broil, turning the chicken as necessary so the sugars in the sauce only scorch slightly and do not burn, until the chicken is cooked through. If desired, brush lightly with the oil. Serve warm.

Per serving (including skin): 354 calories, 34 gm protein, 9 gm carbohydrates, 19 gm fat, 127 mg cholesterol, 5 gm saturated fat, 872 mg sodium, trace dietary fiber

-- Renee Schettler

© 2002 The Washington Post Company"

When I make pork tenderloin and stir fry veggies, I marinate my pork in soy sauce, sherry, garlic, ginger and either honey or dark brown sugar. It makes a marvelous tasting accompaniment to an Asian-style meal.

[QUOTE]Originally posted by Steph:
Bee, do you marinade with that?
QUOTE]

I marinade with the balsamic vinegar mixture but not the hoisin. The hoisin sauce, I just brush on and then roast.

Bee, do you marinade with that?

Sandy your recipe sounds yummy.

I love balsamic vinegar, honey mustard, shallots and fresh rosemary on my pork.

Not very Asian though ; )

Hoisin sauce works very well with pork though.

Funny that you ask today as I am having pork for dinner. It is rare now that we eat posk, but it looked so good at Whole Foods- lean and still on the bone and on sale. I bought 3 nice chops. Dh and I will each eat one for dinner and he will take one in his lunch tomorrow.

I am going to braise mine with the usual carrotts, onions, some celery, a bit of tomato, bay leaf and maybe other herbs I have around. I will then let the dish cool, skim any fat and maybe serve with a starch for dh and some raosted asparagus.

I have a pampered chef recipe that is GREAT... because I don't have it with me at the moment I can give you approximately what is in it... Calls for pork loin but I use thick pork chops and put it on the grill. Basically, pineapple (juice drained and set aside) seasonings are cumin, paprika, brown sugar, and I think red pepper - mix w/ juice. Marinate the meat in this and then grill/bake the meat with the fruit. If you go to www.pamperedchef.com the recipe might be there. It is Caribean Pork loin - sorry if the spelling is off.