Sesame Honey Pork Tenderloin

1 lb. whole pork tenderloin
1/2 cup soy sauce
2 cloves garlic minced
1 tablespoon grated fresh ginger or 1 teaspoon dry ginger
1 tablespoon sesame oil
1/4 cup honey
2 tablespoons brown sugar
4 tablespoons sesame seed

Combine soy sauce, garlic, ginger and sesame oil.

Place tenderloin in a heavy plastic bag. Pour soy mixture over to coat. Let marinate 2 hours at room temperature or overnight in refrigerator.

Remove pork from marinade; pat dry. Mix together honey and brown sugar in a shallow plate. Place sesame seed on a separate shallow plate. Roll pork well in honey mixture, coating well, then roll in sesame seed.

Roast in a shallow pan at 375ºF for 20 to 30 minutes, until meat thermometer inserted registers 160ºF.

Remove to serving platter. Slice thinly to serve.

Cooking with Brown Sugar: 51 Recipes

Horseradish Pork Tenderloin

1/4 cup Kikkoman Soy Sauce
1 tablespoon prepared horseradish
1 teaspoon onion powder
1 teaspoon sugar
2 pork tenderloins, each about 3/4 pound

Combine soy sauce, horseradish, onion powder, sugar and 1 tablespoon water; pour over tenderloins in large plastic food storage bag. Press air out of
bag; close top securely. Refrigerate 8 hours, or overnight.

Reserving marinade, place tenderloins on rack in shallow baking pan. Roast at 350ºF. 25 minutes. Turn tenderloins over and brush with
reserved marinade. Roast 20 minutes longer, or until meat thermometer inserted into thickest part registers 155º.

Let stand 5 minutes before slicing.

Yield: 4 to 6 servings

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Salad, Cornbread and Pork

1/2 cup grated radishes
1 pound sugar snap peas, trimmed, sliced
2 tablespoons snipped chives
1/4 cup ranch dressing
1 1/2 pounds pork tenderloin
2 teaspoons cumin
1/2 cucumber, sliced
1 teaspoon lemon juice
2 tablespoons milk
4 pieces cornbread
1/2 teaspoon crushed red pepper
1 teaspoon dry mustard

Heat grill.

In bowl, mix mustard, cumin, red pepper and 1/2 teaspoon salt. Rub all over pork. Grill covered until cooked through.

Add cornbread to hot grill 2 minutes before pork is done cooking, grill until toasted. Transfer pork and cornbread to cutting board, tent with foil.

In bowl, whisk dressing, milk, chives, lemon juice and 1/4 teaspoon pepper. Add peas, cucumber and radishes, toss to combine.

Thinly slice pork. Divide among plates.

Serve with pea cucumber salad and cornbread…

Makes 4 servings.

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Roast Pork Loin with Carrots

2 pounds carrots, peeled and halved lengthwise if large
1/2 pound shallots, peeled and halved if large
2 tablespoons fresh rosemary leaves
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds boneless pork loin roast
3/4 cup white wine
2 tablespoons all-purpose flour
2 tablespoons grainy mustard

Preheat oven to 450 degrees.

On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon oil; season with salt and pepper. Roast for 10 to 12 minutes.

Meanwhile, season pork with salt and pepper.

In a large skillet, heat 1 tablespoon oil over medium. Add pork; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes.

Transfer pork to a plate, and reserve skillet.

Remove baking sheet from oven; push vegetables to sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 30 to 40 minutes. Loosely tent pork with foil. Let rest 10 minutes before slicing.

While pork rests, pour off almost all of the fat from skillet. Add wine, and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Add flour, and cook, whisking constantly, 30 seconds. Gradually add 1 cup water, whisking constantly. Add 1 tablespoon rosemary. Bring to a simmer.

Remove from heat. Whisk in mustard, and season gravy with salt and pepper.

Serve pork with carrots and gravy.

Serves 4

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Spiced Meatballs

1 lb. chicken breast meat or boneless pork loin
1/4 cup grated Parmesan cheese
2 tablespoons butter, softened
2 tablespoons fresh parsley, chopped fine
2 tablespoons fresh thyme, chopped fine
1/4 teaspoon powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/4 cup flour, as needed
2 quarts chicken stock
ground cinnamon, ginger, cloves, and shaved Parmesan, for garnish

Fill a medium pot 3/4 full with cold water and bring to a simmer. Poach chicken breasts or pork until just cooked. Drain and set aside to cool.

When meat is cool, shred with forks and then chop with a knife until very fine (do not use food processor).

Place shredded meat in a medium bowl and, using your hands, combine meat, cheese, butter, parsley, thyme, ginger, cloves, and pepper. Mix thoroughly. Add flour until mixture is stiff but still slightly sticky, and roll into small (3/4-1″) balls. Roll balls in flour and set on lined sheet pan. Chill for 1 hour**.

Bring chicken stock to a boil and drop meatballs into the stock in batches. Reduce heat and simmer balls for 10-12 minutes, or until cooked through. Move finished balls to a serving dish while the other batches are being cooked.

To serve, top meatballs with a small amount of hot stock, a sprinkling of cinnamon, ginger, and cloves, and a generous amount of Parmesan cheese.

Serves 6-8.

*Tip: finished balls should be the size and texture of Swedish meatballs, not traditional Italian meatballs.

**Meatballs can be frozen at this point by placing the sheet pan into the freezer until the balls have frozen solid, and then bagging the frozen pieces so that they do not stick together. Resulting meatballs can be cooked from frozen.

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Spicy Pork Tenderloin

1 to 3 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground thyme
1/4 teaspoon pepper
2 pork tenderloins (about 1 pound each)

Combine seasonings and rub over tenderloins. Cover and refrigerate 2 to 4 hours.

Grill over hot coals for 15 minutes per side or until juices run clear the the internal temperature reaches 160°.

8 servings

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Smoky Citrus Pork Tenderloin

Grated peel and juice from 1 each: lime and orange
6 cloves garlic, crushed
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cumin
2 pork tenderloins (2-1/2 lb.)
1 cup Bull’s-Eye Smokin’ Chipotle Barbecue Sauce

Mix citrus peels and juices, garlic, salt, pepper and cumin. Pour over meat in large resealable plastic bag. Seal bag; turn to evenly coat meat with the juice mixture.

Refrigerate 30 min. to marinate. Remove meat from marinade; discard bag and marinade.

Preheat grill to medium heat. Place meat on one side of greased grill. Turn off burners directly below meat; cover grill with lid. Grill meat 30 min. or until cooked through (160ºF), turning occasionally and brushing with barbecue sauce for the last 10 min. of the grilling time.

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Orange Glazed Pork

1 pound pork chops or pork tenderloin
2/3 cup orange juice
1/4 cup soy sauce, use light to save on sodium
1 1/4 tablespoons Splenda granulated
2 teaspoons water
1 teaspoon cornstarch

For the pork chops and tenderloin, heat the oil in a large heavy skillet over medium heat. Sear the outside of the tenderloin on all sides and place it in a preheated 350° oven for approximately 30 to 40 minutes. Use a meat thermometer to attain an internal temperature of 160°. Cook the chops on both sides until evenly brown. Remove the chops.

Pour the orange juice, soy sauce and Splenda into the same pan.

In a small bowl, mix together the water and cornstarch, and stir this into the heated sauce.

Return the chops to the pan and cook until the internal temperature reaches 160° and the sauce has thickened.

The sauce is cooked separately from the tenderloin and poured over the loin when it is finished cooking.

Serves 4

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Indy Chili

1 pound lean pork, tenderloin or chops
1 medium onion, chopped
1 clove fresh garlic, chopped
1 can of tomatoes (#2)
1 shake oregano
3 cans mild or medium green chilies
Salt to taste

Remove all fat from pork and cube it. Sauté pork, onion, and garlic together. Squeeze tomatoes through fingers and add to skillet with tomato juice. Add 1 shake of oregano and salt to taste. Add green chilies and simmer about 35 minutes. Add water if needed.

Pinto beans may be added if desired, or served as a side dish.

Serves 4

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Seasoned Pork Tenderloin

1 whole boneless pork tenderloin cut into 8 pieces
1/4 cup olive oil
1 cup balsamic vinegar
1 teaspoon finely chopped parsley
1 tablespoon dried thyme
3 tablespoons fresh rosemary
1 teaspoon chopped garlic
salt to taste
pepper to taste

Preheat the grill to medium heat.

In a medium bowl, combine together the oil, vinegar, parsley, garlic, thyme and rosemary. Add pork tenderloin pieces; cover and marinate them in the refrigerator for 30 minutes. Discard unused marinade.

Remove each pork tenderloin piece from the bowl and season with the salt and pepper. Place each pork tenderloin piece on the grill grid and grill for 4 minutes each side, or until cooked as desired.

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