This is my favorite marinade for pork chops or salmon, but I am sure it would be great on chicken as well.
1/3 part honey to
2/3 parts soy sauce
4 cloves minced garlic
ginger to taste
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Tuesday, June 29, 2010
Monday, October 5, 2009
Roasted Pork with Blackberry Sauce
A few days ago I was at a friend's house flipping through her Better Homes and Garden's magazine and saw this recipe. It looked delish! She told me I could tear it out- I did :) We tried it for Sunday dinner yesterday, it was fabulous. Easy with a lot of flavor. And it cooks quickly, in the oven, which I always like. I served this with mashed sweet potatoes and steamed green beans!
1 1/2 pound pork tenderloin (I bought mine at Costco in a 2 pack)
1/4 cup blackberry preserves, melted and cooled (mine had not yet been refrigerated, so I skipped the melting and cooling part)
1/4 cup apple juice
2 tbsp. balsamic vinegar
2 tbsp. olive oil (I omitted this, I am not a fan of oil in marinades...)
2 tbsp. diion-style mustard
3 cloves garlic, minced
1 tsp. soy sauce
1 tsp. finely shredded orange peel (I omitted this in the marinade)
1/2 tsp. fresh snipped rosemary (omitted this too)
Mix marinade ingredients together and pour over pork (placed in plastic bag, or marinade dish).
Marinate refrigerated 2-5 hours (I did mine over night), turning bag occasionally.
Preheat oven to 425, drain pork, reserving marinade, cook on wire rack placed on shallow pan for 35-45 minutes until slightly pink in center.
While pork is roasting, bring reserved marinade to a boil, reduce heat and simmer uncovered for 5 minutes. (I added a few tablespoons of butter to the sauce, and the orange zest at this point).
1 1/2 pound pork tenderloin (I bought mine at Costco in a 2 pack)
1/4 cup blackberry preserves, melted and cooled (mine had not yet been refrigerated, so I skipped the melting and cooling part)
1/4 cup apple juice
2 tbsp. balsamic vinegar
2 tbsp. olive oil (I omitted this, I am not a fan of oil in marinades...)
2 tbsp. diion-style mustard
3 cloves garlic, minced
1 tsp. soy sauce
1 tsp. finely shredded orange peel (I omitted this in the marinade)
1/2 tsp. fresh snipped rosemary (omitted this too)
Mix marinade ingredients together and pour over pork (placed in plastic bag, or marinade dish).
Marinate refrigerated 2-5 hours (I did mine over night), turning bag occasionally.
Preheat oven to 425, drain pork, reserving marinade, cook on wire rack placed on shallow pan for 35-45 minutes until slightly pink in center.
While pork is roasting, bring reserved marinade to a boil, reduce heat and simmer uncovered for 5 minutes. (I added a few tablespoons of butter to the sauce, and the orange zest at this point).
Monday, September 14, 2009
Slow Cooker Sweet and Sour Ribs
This is a Marthat Stewart recipe that is terrific! I love using my crock pot on busy days. I tried these a few months ago, and we loved them! I really like how tender ribs are cooked in the crock pot!!
1/2 cup ketchup
1/2 cup packed light brown sugar
1/2 cup cider vinegar
1 tbs. mustard powder
1/2 tsp. cayenne pepper
4 lbs country style pork ribs (I have used boneless ones)
In the slow cooker mix together the sauce ingredients, add meat (bone side down), cook on high 6 hours, low 10 hours.
1/2 cup ketchup
1/2 cup packed light brown sugar
1/2 cup cider vinegar
1 tbs. mustard powder
1/2 tsp. cayenne pepper
4 lbs country style pork ribs (I have used boneless ones)
In the slow cooker mix together the sauce ingredients, add meat (bone side down), cook on high 6 hours, low 10 hours.
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