Rub:
1/4 c chili powder
1/4 c garlic powder
2 Tbsp sugar
1 Tbsp salt
1 Tbsp pepper
Glaze:
1 1/2 c apricot preserves
1/2 c barbecue sauce
1 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp hot sauce
1 Tbsp chopped cilantro
lime juice to taste
2-3 pork tenderloins (about 2 lbs)
Combine all rub ingredients. Coat the pork tenderloins and refrigerate at least 3 hours before cooking.
On the stovetop, melt preserves over medium heat. When melted, remove from heat and add remaining glaze ingredients. Divide glaze in half.
Grill pork tenderloins 15-20 minutes. Brush with half of glaze during the last 5 minutes of grilling. Serve pork with remaining glaze on the side.
NOTES
Original source unknown.
Haven't made this in several years but I recall it being delicious and worth the advance prep time.
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Friday, May 22, 2009
Monday, May 4, 2009
Tortilla Soup
4 corn tortillas
1 (12 oz) pork tenderloin
chili powder
oil
1 small onion, diced
1 garlic clove, minced
32 oz chicken broth
10 oz frozen corn
3 plum tomatoes, diced
avocado
cilantro
lime wedges
Cut tortillas into strips and bake at about 350 degrees until they are crispy.
Cut pork tenderloin in half lengthwise and sprinkle both sides with chili powder to taste. Heat oil in a skillet over medium high heat and brown pork on both sides.
In a 3 quart saucepan, heat 2 tsp oil over medium heat. Add onion and cook until brown. Add garlic, broth and corn; bring to a boil and reduce heat.
Slice pork thinly; add to soup and cook through.
Stir in tomatoes and tortilla slices. Garnish each portion with avocado slices, fresh cilantro and/or lime wedges.
NOTES
Original source unknown.
This is my base recipe for every tortilla soup I make. Sometimes with chicken or beans, sometimes with peppers, sometimes topped with sour cream and cheese.
I usually add more spices, such as cumin, maybe a little oregano, salt and pepper, sometimes chipotle seasoning. Pretty easy to vary to taste.
1 (12 oz) pork tenderloin
chili powder
oil
1 small onion, diced
1 garlic clove, minced
32 oz chicken broth
10 oz frozen corn
3 plum tomatoes, diced
avocado
cilantro
lime wedges
Cut tortillas into strips and bake at about 350 degrees until they are crispy.
Cut pork tenderloin in half lengthwise and sprinkle both sides with chili powder to taste. Heat oil in a skillet over medium high heat and brown pork on both sides.
In a 3 quart saucepan, heat 2 tsp oil over medium heat. Add onion and cook until brown. Add garlic, broth and corn; bring to a boil and reduce heat.
Slice pork thinly; add to soup and cook through.
Stir in tomatoes and tortilla slices. Garnish each portion with avocado slices, fresh cilantro and/or lime wedges.
NOTES
Original source unknown.
This is my base recipe for every tortilla soup I make. Sometimes with chicken or beans, sometimes with peppers, sometimes topped with sour cream and cheese.
I usually add more spices, such as cumin, maybe a little oregano, salt and pepper, sometimes chipotle seasoning. Pretty easy to vary to taste.
Sunday, March 8, 2009
Apricot-Stuffed Spice-Rubbed Pork Loin
1 Tbsp ground cumin
1 Tbsp brown sugar
1 tsp salt
1 tsp ground ginger
1 tsp garlic powder
1/2 tsp five-spice powder
1/2 tsp ground red pepper
1 1/3 c finely chopped dried apricots (6 oz)
2 Tbsp capers
1 (3 lb) boned pork loin roast
Preheat oven to 350 degrees. Spray a broiler pan with cooking spray.
Combine first 7 ingredients in a small bowl.
Combine apricots and capers; set aside.
Trim fat from pork. Cut a 1 1/2"-wide horizontal slit into end of pork; cut through to other end of pork using a long, thin knife. Spoon apricot mixture into the pork pocket; pack using handle of a wooden spoon. Rub surface of pork with spice mixture.
Place pork on broiler pan; insert meat thermometer into thickest portion of pork. Bake at 350 degrees for 1 hour and 55 minutes or until thermometer registers 160 degrees (slightly pink).
NOTES
From Cooking Light.
Untried.
1 Tbsp brown sugar
1 tsp salt
1 tsp ground ginger
1 tsp garlic powder
1/2 tsp five-spice powder
1/2 tsp ground red pepper
1 1/3 c finely chopped dried apricots (6 oz)
2 Tbsp capers
1 (3 lb) boned pork loin roast
Preheat oven to 350 degrees. Spray a broiler pan with cooking spray.
Combine first 7 ingredients in a small bowl.
Combine apricots and capers; set aside.
Trim fat from pork. Cut a 1 1/2"-wide horizontal slit into end of pork; cut through to other end of pork using a long, thin knife. Spoon apricot mixture into the pork pocket; pack using handle of a wooden spoon. Rub surface of pork with spice mixture.
Place pork on broiler pan; insert meat thermometer into thickest portion of pork. Bake at 350 degrees for 1 hour and 55 minutes or until thermometer registers 160 degrees (slightly pink).
NOTES
From Cooking Light.
Untried.
Wednesday, March 4, 2009
Pad Thai
6 oz rice noodles
2-3 Tbsp oil
2 cloves garlic, minced
1/4 lb pork, cut in bite-sized, thin slices
8 large shrimp, peeled and deveined
3 Tbsp lemon juice
2-3 Tbsp fish sauce
1 Tbsp sugar
2 eggs, beaten
2 oz bean sprouts
3 Tbsp roasted peanuts, crushed
3 Tbsp green onions, chopped
2 Tbsp cilantro, chopped
Soak noodles in warm water at least 15 minutes. Fry garlic in oil until golden. Add pork and fry until cooked through. Add shrimp and stir-fry 2-3 minutes. Reduce hear and add lemon juice, fish sauce and sugar. Stir gently until sugar dissolves. Add soaked noodles, well-drained. Stir briefly, then push to one side of pan. Add a little oil to free side of pan (if necessary) and add eggs; stir-fry until firm.
Place eggs, bean sprouts, peanuts, green onion and cilantro on noodles and stir gently. Add hot sauce or red pepper flakes if desired.
Serves 4.
NOTES
From Kim.
Untried.
2-3 Tbsp oil
2 cloves garlic, minced
1/4 lb pork, cut in bite-sized, thin slices
8 large shrimp, peeled and deveined
3 Tbsp lemon juice
2-3 Tbsp fish sauce
1 Tbsp sugar
2 eggs, beaten
2 oz bean sprouts
3 Tbsp roasted peanuts, crushed
3 Tbsp green onions, chopped
2 Tbsp cilantro, chopped
Soak noodles in warm water at least 15 minutes. Fry garlic in oil until golden. Add pork and fry until cooked through. Add shrimp and stir-fry 2-3 minutes. Reduce hear and add lemon juice, fish sauce and sugar. Stir gently until sugar dissolves. Add soaked noodles, well-drained. Stir briefly, then push to one side of pan. Add a little oil to free side of pan (if necessary) and add eggs; stir-fry until firm.
Place eggs, bean sprouts, peanuts, green onion and cilantro on noodles and stir gently. Add hot sauce or red pepper flakes if desired.
Serves 4.
NOTES
From Kim.
Untried.
Vietnam Fried Rice
4 Tbsp oil
1/4 - 1/2 lb any cooked or raw meat, cut into thin strips
3 cloves garlic, minced
1 large onion, chopped coarsely
1 tsp salt
1/2 tsp pepper
1 tsp sugar
1 Tbs soy sauce
3 c cooked rice
1 c leftover, frozen or fresh vegetables
2 eggs, beaten
Heat oil in a large skillet. Add meat, garlic, onion, salt, pepper, sugar and soy sauce. Stir-fry until meat is tender and hot, about 1-2 minutes. Add rice and stir-fry 5 minutes. Add vegetables and stir-fry until cooked. Just before serving, push rice, meat and veggies to side of pan and add eggs. Stir until eggs are cooked, then mix with rice.
Serves 4.
NOTES
From Kim.
We make this all the time when we have leftover rice and vegetables.
Works just as well without meat.
We usually add more seasoning -- more soy sauce, or some teriyaki sauce or similar.
1/4 - 1/2 lb any cooked or raw meat, cut into thin strips
3 cloves garlic, minced
1 large onion, chopped coarsely
1 tsp salt
1/2 tsp pepper
1 tsp sugar
1 Tbs soy sauce
3 c cooked rice
1 c leftover, frozen or fresh vegetables
2 eggs, beaten
Heat oil in a large skillet. Add meat, garlic, onion, salt, pepper, sugar and soy sauce. Stir-fry until meat is tender and hot, about 1-2 minutes. Add rice and stir-fry 5 minutes. Add vegetables and stir-fry until cooked. Just before serving, push rice, meat and veggies to side of pan and add eggs. Stir until eggs are cooked, then mix with rice.
Serves 4.
NOTES
From Kim.
We make this all the time when we have leftover rice and vegetables.
Works just as well without meat.
We usually add more seasoning -- more soy sauce, or some teriyaki sauce or similar.
Chinese Marinade for Stir-fry
2 cloves garlic, minced
1 inch ginger root, thinly sliced
1 1/2 Tbsp soy sauce
1/4 tsp salt
1/4 tsp pepper
1 tsp sugar
1/2 lb beef tenderloin or sirloin, pork or chicken, cut into thin strips
1 Tbsp cornstarch
1 Tbsp oil
Mix garlic, ginger, soy sauce, salt, pepper, and sugar. Add meat and marinate at least 1 hour, up to 24 hours. After marinating, add cornstarch, oil and a dash of water if the mixture is too dry. Stir fry with a little oil until tender, 3-5 minutes. Stir fry 5-6 cups of vegetables and serve over rice or noodles.
Serves 4.
NOTES
From Kim.
Good basic recipe, easy to mix up by using different meats and vegetables.
1 inch ginger root, thinly sliced
1 1/2 Tbsp soy sauce
1/4 tsp salt
1/4 tsp pepper
1 tsp sugar
1/2 lb beef tenderloin or sirloin, pork or chicken, cut into thin strips
1 Tbsp cornstarch
1 Tbsp oil
Mix garlic, ginger, soy sauce, salt, pepper, and sugar. Add meat and marinate at least 1 hour, up to 24 hours. After marinating, add cornstarch, oil and a dash of water if the mixture is too dry. Stir fry with a little oil until tender, 3-5 minutes. Stir fry 5-6 cups of vegetables and serve over rice or noodles.
Serves 4.
NOTES
From Kim.
Good basic recipe, easy to mix up by using different meats and vegetables.
Broccoli Soup
1 lb broccoli
3 garlic cloves
6 cups water
6 parsley sprigs
4 strips lean bacon
6 Tbsp olive oil
1 (6 oz) can tomato paste
salt and pepper to taste
Gruyere or Parmesan cheese, grated
Wash the broccoli thoroughly. Slice it in small pieces, discarding the tough part of the stalks. Chop the garlic, parsley and bacon.
Pour the oil into a soup pot and heat. Add the broccoli, garlic, parsley and bacon, and saute them for a minute or two while stirring. Add the tomato paste and 2 cups of water. Stir well. Cover pot and allow the soup to cook for about 5 minutes.
Add the remaining water and cook soup over medium heat for about 30 minutes. Add salt and pepper and simmer for a few minutes. Just before serving, puree the soup in a blender or food processor.
Soup can be served hot or cold. If served hot, garnish at the last minute with grated cheese. When served cold, refrigerate for at least 2 hours and garnish with sour cream instead of cheese.
Serves 4.
NOTES
From Kim.
Untried.
3 garlic cloves
6 cups water
6 parsley sprigs
4 strips lean bacon
6 Tbsp olive oil
1 (6 oz) can tomato paste
salt and pepper to taste
Gruyere or Parmesan cheese, grated
Wash the broccoli thoroughly. Slice it in small pieces, discarding the tough part of the stalks. Chop the garlic, parsley and bacon.
Pour the oil into a soup pot and heat. Add the broccoli, garlic, parsley and bacon, and saute them for a minute or two while stirring. Add the tomato paste and 2 cups of water. Stir well. Cover pot and allow the soup to cook for about 5 minutes.
Add the remaining water and cook soup over medium heat for about 30 minutes. Add salt and pepper and simmer for a few minutes. Just before serving, puree the soup in a blender or food processor.
Soup can be served hot or cold. If served hot, garnish at the last minute with grated cheese. When served cold, refrigerate for at least 2 hours and garnish with sour cream instead of cheese.
Serves 4.
NOTES
From Kim.
Untried.
Tuesday, March 3, 2009
Spicy Sichuan Noodles (Dan Dan Mian)
8 oz. ground pork
3 Tbsp soy sauce
2 Tbsp orange juice
ground white pepper
2 Tbsp oyster sauce
4 Tbsp peanut butter
1 Tbsp rice vinegar
1 1/4 c chicken stock or broth
1 Tbsp oil
1 inch fresh ginger
6 cloves garlic, minced or pressed
3/4 tsp red pepper flakes (or to taste)
1 Tbsp sesame oil
12 oz linguine
3 medium scallions, sliced thin (about 1/3 c)
2 c bean sprouts (about 6 oz -- optional)
Combine pork, 1 Tbsp soy sauce, orange juice, and a pinch of white pepper in a small bowl; stir well with fork and set aside while preparing other ingredients.
Whisk together oyster sauce, remaining soy sauce, peanut butter, vinegar, and a pinch of white pepper in a medium bowl. Whisk in chicken stock and set aside.
Bring 4 quarts of water to boil in a large pot over high hear.
Meanwhile, heat 12 inch skillet over high heat until hot. Add oil and swirl to coat bottom of pan. Add pork and cook about 5 minutes, scraping along pan bottom and breaking pork up into small pieces. Stir in ginger, garlic and red pepper flakes; cook until fragrant, about 1 minutes. Add peanut butter/chicken stock mixture; bring to boil, whisking to combine, then reduce heat to medium low and simmer to blend flavors, stirring occasionally, about 3 minutes. Stir in sesame oil.
While sauce simmers, add noodles to boiling water and cook until tender. Drain noodles, divide among 4 individual bowls, ladle a portion of sauce over noodles and sprinkle with scallions and bean sprouts.
NOTES
From Kim.
Untried.
Should ginger be chopped or grated?
3 Tbsp soy sauce
2 Tbsp orange juice
ground white pepper
2 Tbsp oyster sauce
4 Tbsp peanut butter
1 Tbsp rice vinegar
1 1/4 c chicken stock or broth
1 Tbsp oil
1 inch fresh ginger
6 cloves garlic, minced or pressed
3/4 tsp red pepper flakes (or to taste)
1 Tbsp sesame oil
12 oz linguine
3 medium scallions, sliced thin (about 1/3 c)
2 c bean sprouts (about 6 oz -- optional)
Combine pork, 1 Tbsp soy sauce, orange juice, and a pinch of white pepper in a small bowl; stir well with fork and set aside while preparing other ingredients.
Whisk together oyster sauce, remaining soy sauce, peanut butter, vinegar, and a pinch of white pepper in a medium bowl. Whisk in chicken stock and set aside.
Bring 4 quarts of water to boil in a large pot over high hear.
Meanwhile, heat 12 inch skillet over high heat until hot. Add oil and swirl to coat bottom of pan. Add pork and cook about 5 minutes, scraping along pan bottom and breaking pork up into small pieces. Stir in ginger, garlic and red pepper flakes; cook until fragrant, about 1 minutes. Add peanut butter/chicken stock mixture; bring to boil, whisking to combine, then reduce heat to medium low and simmer to blend flavors, stirring occasionally, about 3 minutes. Stir in sesame oil.
While sauce simmers, add noodles to boiling water and cook until tender. Drain noodles, divide among 4 individual bowls, ladle a portion of sauce over noodles and sprinkle with scallions and bean sprouts.
NOTES
From Kim.
Untried.
Should ginger be chopped or grated?
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