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Feb 272016

Marinated Pork Tenderloin Chinese Style

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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
  • 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
  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 182014

Hawaiian Marinated Pork Chops

Sunday was a pretty nice day and it was Kenny’s turn to cook, YEAH! Although I did most of prep work, he did his part on the grill which made me happy as I had slept on my neck wrong and felt like my head was just going to fall off my shoulders at any moment. Of course Mr. Wise Guy said that my head was never on straight anyway, so I should feel normal, the nerve! This is a nice recipe for the grill but you can also broil the chops if your weather is not participating. We’re fortunate here, even in north Florida that we can use our grill most of the year and husband is used to cooking on the grill even in cold weather when he lived up in Indiana. He’s just an old die-hard when it comes to that wonderful aroma that you can only get when cooking outside and he also loves to tantalize the neighbors as those aromas filter through the woods to those who live near by, bad man! I kinda played around with this recipe and the only thing I would change is the amount of time that I marinated our chops…………..


Do they look juicy or what!

Do they look juicy or what!



Hawaiian Marinated Pork Chops
  • 4 boneless center cut pork chops about ½ inch thick (4 chicken breasts may be used)
  • 1 cup unsweetened pineapple juice
  • ¼ cup soy sauce
  • ¼ cup white wine vinegar
  • ¼ cup vegetable oil
  • ½ teas freshly grated ginger root
  • 1 tbsp sugar
  1. Blend together all ingredients for the marinade.
  2. Place chops (or chicken) in a shallow dish in a single layer.
  3. Pour marinade over chops, cover and refrigerate for 1 hour or more.
  4. Remove chops to grill over medium heat, reserving marinade for basting during the cooking time.
  5. Cook for about 25-30 minutes, turning about every 5 minutes and basting with every turn.
  6. Cooking time may vary depending on your heat, thickness of chops and if you are cooking chicken instead.


Hope you all had a great St. Patty’s Day! We had a great one here with plenty of left-overs for more recipes to come………………..Enjoy!

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