Chinese Barbequed Pork From Kaitlin Young

Servings: 6
Ingredients:

2    Pork tenderloins,1.5 lb ea
MARINADE
2 tb Light soy sauce
2 tb Hoisin sauce
1 tb Sherry
1 tb Black bean sauce
1 1/2 ts Minced gingeroot
1 1/2 ts Packed brown sugar
1    Clove garlic, minced
1/2 ts Sesame oil
One pinch 5 spice powder

VARIATIONS:
Thai Barbeque Pork: Substitute fish sauce for soy sauce, and lime
juice for sherry. Increase gingeroot to 1 T. Substitute 1 T chopped
fresh coriander for five-spice powder.
Szechuan Barbequed Pork: Substitute 1 t Chinese chili paste for
five-spice powder. Add 1 green onion, chopped.
1. Trim any fat off tenderloin; tuck ends under and tie each with
kitchen string. Place in a shallow glass dish.
2. Marinade: Whisk together soy sauce, hoisin sauce, sherry, black
bean sauce, gingeroot, sugar, garlic, sesame oil and five-spice
powder.
3. Pour marinade over tenderloins and turn to coat. Cover and
refrigerate for at least 2 hours or up to 24 hours; turn occasionally.
Let stand for 30 minutes at room temp before cooking.
4. Place tenderloins on rack in roasting pan, reserving marinade.
Pour 1 cup water into pan. Bake, basting generously four times, in
a 375F oven for 30-35 minutes, or until meat thermometer inserted
at 20 degree angle registers 160F and meat still has a hint of pink.
5. Remove to cutting board, and tent with foil. Let stand for 10
minutes.
6. Remove string. Using sharp knife, slice pork diagonally into
thin slices.

Mustard Crusted Pork Tenderloin

Servings: 4
Ingredients:

1 c  Chopped scallions
4    Garlic cloves
2    Sprigs fresh thyme
1/4 t  Salt
1/4 t  Fresh ground black pepper
2 T  Horseradish flavoured
-dijon mustard
1 T    1tsp olive oil
1/2 c  Chicken broth
1    10 oz pork tenderloin

1. Preheat oven to 350F.

2. In a food processor, combine scallions, garlic, thyme, salt and
pepper; process until finely chopped. Add mustard and oil; process
until mixture forms a paste.

3. Place pork on a rack in roasting pan; spread with scallion mixture
Pour broth into bottom of pan. Roast, basting occasionally, 45-50
minutes, or until meat thermometer registers 160F. Let stand 10 min.
before carving into 1/4′ thick slices.

Source: Weight Watchers Magazine, April 1993

Each serving contains: 1 fat, 2 proteins, 1/2 vegetables, 2 opt.cal.

Per serving: 143 calories

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Stir-Fried Pork Tenderloin With Vegetables

Servings: 3
Ingredients:

3/4 lb Pork tenderloin
3 T  Soy sauce
1 T  Sherry,dry
2 1/2 t  Cornstarch
1 1/4 t  Sugar
1/4 t  Gingerroot,minced fresh
Salad oil
1/2    Broccoli bunch
1/2 lb Mushrooms,sliced
1    Carrot,thinly sliced
1/4 t  Salt
2 T  Water

1. With knife held in slanting position, almost parallel to the cutting
surface, cut tenderloin crosswise into 1/8′-thick slices. In medium-sized
bowl, mix pork with next 5 ingredients.
2. In 12′ skillet or wok over high heat, in tablespoons hot salad oil, cook
broccoli, mushrooms, carrot, and salt, stirring quickly and frequently
(stir frying) until vegetables are coated with oil. Add water and stir fry
until vegetables are tender-crisp; spoon onto warm platter.
3. In same skillet over high heat, in 2 more tablespoons hot salad oil,
cook pork mixture until pork loses its pink color, about 2-3 minutes,
stirring quickly and frequently. Return vegetables to skillet with pork;
heat through.

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STIR-FRIED PORK WITH NAPA CABBAGE

Servings: 1
Ingredients:

4 tb Beef broth
1/2 ts Minced garlic
1/2 ts Minced fresh gingerroot
1 lb Pork tenderloin, cut into
1 1/2    By 1/2-inch strips
4 c  Shredded Napa cabbage
1/2 ts Salt
1/2 ts Red pepper flakes
8    Green onions, chopped

Heat broth in a large nonstick frying pan or in a wok. Stir-fry the
garlic, ginger, and green onions for 1 minute. Add pork and stir-fry
until pink color is nearly gone, about 1 minute. Mix in cabbage,
cover, and continue cooking for 3-5 minutes or until cabbage is
tender, stirring once. Season with salt and red pepper flakes to
taste. 6 Servings 1 Serving: 3/4 cup Nutritive values per serving: 2
gm. carbohydrates; 23 gm. protein; 4 gm. fat; 135 calories; 1.1 gm.
fiber; 277 mg. sodium; 70 mg. cholesterol Food Exchanges per serving:
3 Lean Meat Exchanges. Low-sodium diet: Omit salt.

From: Fred Mueller Date: 08-18-93

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VEGETABLE PORK STIR-FRY

Servings: 6
Ingredients:

3/4 lb Pork tenderloin
-- cut in strips
1 tb Vegetable oil
1 1/2 c  Sliced fresh mushrooms
1 lg Green pepper; cut in strips
1    Zucchini; thinly sliced
2    Celery ribs
-- diagonally sliced
1 c  Thinly sliced carrots
1    Garlic clove; minced
1 c  Chicken broth
2 tb Light soy sauce
1 1/2 tb Cornstarch
3 c  Hot cooked rice

Brown pork in oil in large skillet over high heat. Push meat to side of
skillet; add vegetables. Stir-fry vegetables approximately 3 minutes.
Combine broth, soy sauce, and cornstarch; add to skillet and cook until
clear and thickened. Serve over rice.

Each serving provides:
* 257 calories
* 16.8 g. protein
* 4.4 g. fat
* 36.3 g. carbohydrate
* 2.1 g. dietary fiber
* 732 mg. sodium
* 37 mg. cholesterol

Source: ‘Light, Lean and Low Fat’ booklet
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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ROAST PORK TENDERLOIN WITH MUSTARD

Servings: 4
Ingredients:

1/2 c  Teriyaki Baste and Glaze
-- (Kikkoman)
4 ts Dry sherry
1 tb Dijon mustard
2    Pork tenderloins
-- (each about 3/4 pound)

Blend teriyaki baste and glaze, sherry and mustard; set aside. Place
tenderloins on rack in shallow roasting pan; brush thoroughly with baste and
glaze mixture. Bake at 350 F. 1 hour, or until meat thermometer inserted
in thickest part registers 160 F. Turn tenderloins over and brush with
remaining baste and glaze mixture every 20 minutes. Let stand 5 minutes
before slicing.

Makes 4 to 6 servings.

Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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GRILLED PORK TENDERLOIN

Servings: 4
Ingredients:

1 1/2 lb Pork tenderloin, fat and
-sinew removed
1/4 c  Dry white wine
1/4 c  Olive oil
2 T  Lemon juice
1 1/2 t  Honey
1/2 t  Tarragon
Freshly ground black pepper

1. Preheat grill. Cut pork tenderloin crosswise into 1′ medallions.
Place cut side down and flatten to 1/2′ thick with broad side of
chef’s knife or rolling pin.

2. In medium bowl, whisk together the wine, olive oil, lemon juice,
honey, tarragon and pepper. Place pork medallions in marinade. Turn
and marinade at room temperature for 15 minutes or up to two hours in
refrigerator.

3. When coals are ready, place medallions, cut side down, on grill.
Cook over medium heat about three minutes, or until juices rise to
the surface. Turn and grill on other side three or four minutes, or
until no longer pink. Serve immediately.

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SPICED PORK AND APPLES

Servings: 2
Ingredients:

1/3 lb Boneless pork tenderloin
1/4 ts Garlic powder
1/4 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Ground nutmeg
1/4 ts Ground white pepper
1/4 c  Unsweetened apple juice
1 ts Soy sauce
1 ts Cider vinegar
1 ts Cornstarch
1 ts Vegetable oil
1    Apple; unpeeled
-- cored and sliced
1 c  Hot cooked rice

Cut pork across grain into very thin slices. Blend spices and sprinkle
over pork; set aside. Blend apple juice, soy sauce, vinegar and
cornstarch in small bowl; set aside. Heat oil in medium skillet over
medium-high heat. Add pork and cook, stirring constantly, 4 minutes or
until browned. Remove pork from skillet. Add apple to skillet; stir and
cook until apple is lightly browned. Return pork to skillet; add apple
juice mixture and cook, stirring, until sauce is thickened. Serve over
rice.

Microwave Oven Instructions: Follow first three lines of conventional
method. Combine oil and pork in medium microproof baking dish. Cover and
cook on HIGH (maximum power) 1 minute. Stir and cook on HIGH one more
minute. Add apples; cover and cook 2 minutes. Add apple juice mixture,
stir, and cook uncovered on HIGH power 1 minute. Pour liquid into 1-cup
glass measuring cup. Cook uncovered on HIGH 1 minute; pour over pork
mixture. Let stand 2 minutes. Serve over rice.

Each serving provides:
* 323 calories
* 24.1 g. protein
* 6.3 g. fat
* 41.4 g. carbohydrate
* 222 mg. sodium
* 70 mg. cholesterol

Source: Cooking for Two or a Few
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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ORANGE PORK STIR-FRY

Servings: 4
Ingredients:

1/2 c  Orange juice
2 tb Sesame oil; divided
2 tb Soy sauce
1    Garlic clove; minced
1 tb Sherry
2 ts Minced fresh ginger
1 ts Fresh grated orange peel
3/4 lb Pork tenderloin
-- cut into strips
3 c  Mixed fresh vegetables
-Choose from the following:
-green pepper, red pepper,
-snow peas, carrots,
-green onions, mushrooms,
-or onions
1 tb Cornstarch
1/2 c  Unsalted cashew bits
-- or cashew halves
3 c  Hot cooked rice

Combine orange juice, 1 tablespoon sesame oil, soy sauce, garlic, sherry,
ginger and orange peel in small bowl. Add pork; marinate one hour. Drain
pork; reserve marinade. Heat remaining 1 tablespoon oil in large skillet
or wok over medium-high heat. Add pork; stir-fry 3 minutes, or until pork
is lightly browned. Add vegetables; stir-fry 3 to 5 minutes until
vegetables are tender-crisp. Combine cornstarch with marinade; add to
pan, stir until thickened. Add cashews, cook 1 minute longer. Serve
immediately over rice.

*1 pound package frozen stir-fry vegetables, thawed, may be substituted
for fresh vegetables, if desired.

Each serving provides:
* 463 calories
* 40.2 g. protein
* 11.2 g. fat
* 50.7 g. carbohydrate
* 4.8 g. dietary fiber
* 78 mg. cholesterol
* 1378 mg. sodium

Source: The Many Nationalities of Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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BOURBON AND HONEY SMOKE-ROASTED PORK TENDERLOIN

Servings: 6
Ingredients:

----------------------------------MARINADE----------------------------------
1 c  Olive oil
1/2 c  Bourbon
3 tb Honey
1/2 c  Lemon juice
1 tb Minced garlic
1 1/2 tb Fresh ginger root
-- peeled and grated
1/4 c  Soy sauce
1/2 c  Thinly sliced onion
2 tb Fresh sage
-- coarsely chopped
2 ts Pepper
1 ts Salt

———————————MAIN DISH———————————
3 Pork tenderloins

—————————–GRILLING MATERIALS—————————–
Charcoal briquettes
6 Wood chips (up to
– preferably fruitwood

Combine all marinade ingredients; blend well. The marinade for this
dish can be prepared a day in advance; marinating should go on for 24
hours.

Lay the pork tenderloins in a ceramic or glass dish and pour marinade
over them. Turn the tenderloins several times during the 24 hours
that they are marinating in the refrigerator. When ready to cook,
pat the pork dry.

Preheat charcoal in an outdoor grill and soak the wood chips in water
for 30 minutes. Add the chips to the hot coals. Roast the pork
evenly for about 40 minutes, until its internal temperature is 165 F.
If pork is to be eaten hot, allow it to sit on the edge of the grill
for 10 minutes or so after it is cooked so that the juices can be
drawn back into the meat.

Good served either hot or cold, accompanied by a green tomato chutney.

From Someplace Special restaurant in McLean, VA. In _The New
Carry-Out Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston:
Houghton Mifflin Company, 1986. Pg. 130. ISBN 0-395-42504-2. Typed
for you by Cathy Harned.

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