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Feb 272016
 

Marinated Pork Tenderloin Chinese Style

moon and pork 005

I have no clue what’s going on with this recipe, but this is the second time I have wanted to put it in! The first time, I come to find out that husband didn’t get any pictures of it and it got devoured in just two days; today my computer is giving me fits as we have a weak connection with our internet making typing a pain in the you know what…. Bah Humbug

Now as I said, this is my second stab at entering this tenderloin delight and after tasting it the first time, all I wanted to do was to make some homemade egg rolls with the leftovers or even maybe some stir-fried rice as the flavor was just so perfect for either recipe.

But no, not to be and so it was off to the kitchen to bake off another one so I did it shortly after the first one hoping everyone would be tired of it and wouldn’t gobble it down on me! So on Monday with enough left, maybe I can actually whip up a batch of egg rolls, all I can do is pray and make sure no one finds out where I stashed it in our frig, ha ha!

Marinated Pork Tenderloin Chinese Style
 
Author:
Ingredients
  • 1-1/2 lb pork tenderloin
  • 2 tbsp oil
  • ¼ cup vinegar
  • ½ teas Worcestershire sauce
  • 1-1/2 teas soy sauce
  • 1-1/2 teas oyster sauce
  • 2 tbsp light brown sugar
  • ½ teas ground ginger
  • ¼ teas salt
  • 1 clove garlic peeled and sliced
Instructions
  1. Heat oil and vinegar over low heat.
  2. Remove from heat and add the remaining ingredients, stirring until well combined and sugar is dissolved.
  3. Place tenderloin that has been forked for maximum flavor absorption in a resealable bag, pour marinade over and seal.
  4. Refrigerate overnight for best results, turning bag every so often.
  5. Place tenderloin in a shallow roasting pan with the marinade, basting occasionally.
  6. Cook in a 325 degree oven for about 1 hour and 15 minutes.

Can’t wait for those homemade egg rolls coming up on Monday, WOW…………. Hope you enjoy and have a nice weekend!

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Jul 172014
 

Fudgy Beet Brownies

With a tight schedule this week, I’m doing a little cheating today by sharing a recipe that was in our local newspaper. Unfortunately, there is no author on this recipe and not even the author of the recipe column, for sure a small town paper! The paper is the Swuannee Valley Times that was printed on July 2, 2014. I found the recipe intriguing to say the least as it calls for beets in the mixture for the brownies and I’m not sure if I have ever heard of that before but if you have please leave a comment, I would appreciate hearing from you! Another hint here was to use pickled beet juice to make pink lemonade, interesting!
I had planned on doing this post yesterday, however circumstances got us home too late. I was also not in the mood to do much of anything as we had to wait for 4-1/2 hours to have new tires put on our car, phew! Our VW takes a special tire key and it took the mechanic 2 hours just to find it! Then I still had some shopping to do and by the time we pulled into the driveway, all I wanted was a cold brew and to chill out! But at least now we can feel more confident in taking the hour long trip to see great-grandson whom we have not seen since his birth. Husband has also been catching up on some outside chores since the rains have slowed down and this weekend we have company coming, phew again! So much to do and so little time…………

 

Picture from Aunt Nellie's

Picture from Aunt Nellie’s

 

Fudgy Beet Brownies
 
Ingredients
  • 1 jar Aunt Nellie's Harvard Beets, not drained
  • 1 box dark or milk chocolate brownie mix (for 13 X 9 inch pan) *
  • ¼ cup vegetable oil
  • 2 eggs
  • 1 cup semi-sweet chocolate chips or chunks
  • Confectioners' sugar (optional)
  • * Package sizes may vary, make sure you get the one for this size pan.
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly spray bottom of 9 X 13 inch pan with nonstick cooking spray.
  3. Place beets in blender or food processor; puree until smooth and set aside.
  4. Combine brownie mix, oil, eggs and pureed beets in a large mixing bowl; stir until well blended.
  5. Stir in chocolate chips.
  6. Pour into prepared pan.
  7. Bake as directed on package, checking after shortest amount of recommended baking time.
  8. Remove from oven; cool.
  9. Lightly dust with confectioners' sugar if desired.

 

I think when I try these, there will have to be some chopped pecans added to the mix! Hope you enjoy and let me know if you ever heard of this recipe!

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