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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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Mar 042015
 

Pork & Veggie Croquettes

Not to make any of our Northern friends jealous, but I’m about ready to go put on a pair of shorts because it’s sooooo hot today; P.S., that did it, now in shorts!!!! This past weekend, we had a rip roaring fire going in the fireplace, today it’s hotter than Hades and by Friday we’ll be back to having a fire; VERY weird winter for all of us!
With just Kenny and I, left-over meat is not a rarity at all! It’s funny how the older you get, it takes less food to fill up the old tummies! Sagging, shrinking and sleeping, my three S’s for growing old, ha ha! I have more abbreviations like AB’s TTTC, TOD’s, etc., I’ll let you figure them out, and let me know if you think of what the hell they mean! But really, your bodies change so much after a certain age it’s hard to get use to.
These croquettes are kind of like a version of Chinese egg rolls, something I need to get my butt in the kitchen to make real soon as my freezer and husband are both screaming at me for those tasty little tidbits we enjoy so well. However this go around, I really didn’t have enough pork to get the egg rolls made even though I could have added some chicken to the mix and got ‘er done, Oh well! So with that, let’s get going…………

 

Very tasty and crunchy...

Very tasty and crunchy…

Pork & Veggie Croquettes
 
Ingredients
  • ¼ cup of butter
  • ¼ cup of flour
  • 1 cup of milk
  • ¼ teas sea salt
  • ⅛ teas white pepper
  • ½ teas dry mustard powder
  • 1 small egg, beaten
  • 1 cup finely diced cooked pork tenderloin (or any left-over pork, chicken or ham)
  • 1 cup cold cooked rice
  • 2-1/2 tbsp finely chopped scallion with tops or any onion of your choice
  • 2-1/2 tbsp finely chopped bell pepper
  • 1 to 2 tbsp grated fresh ginger root
  • 1 large egg + 1 tbsp water whisked together
  • Bread crumbs for coating
Instructions
  1. Prepare croquettes early enough to refrigerate to get cold and easy to handle.
  2. Melt butter in a saucepan and whisk in the flour until smooth; gradually whisk in the milk stirring until smooth.
  3. Whisk in the salt, pepper and mustard.
  4. Bring to a boil, turn heat down and simmer for about 5 minutes; remove from heat and quickly whisk in the egg.
  5. Return to heat and simmer for another 2 minutes; let cool.
  6. Stir in the pork, rice, onion, pepper and ginger; place in the frig to get cold.
  7. When ready to cook, shape meat mixture into patties or croquettes, roll or pat into bread crumbs, dip in egg mixture and roll or pat into the bread crumbs again.
  8. Deep fry in 365 degree oil until nicely browned. I made patties and fried mine in a cast iron frying pan with heated oil and flipped when browned on one side to brown other side.

We’ve really enjoyed getting a lot of new faces on Facebook and hope to see many more………….. Hope you all enjoy!

And don’t forget to like us on Facebook  and Twitter or join our Saturday news letter to keep up with the latest recipes.

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