Barbecued Pork

A really great recipe I got from Food and Drink Winter 2000.  A standard take-out Chinese dish that works well with mini pitas brushed with hoisin sauce and toasted in the oven.  Also great with rice or noodles.

2 - 10 oz (600g) pork tenderloins

MARINADE
3 tbsp soy sauce
3 tbsp Scotch whisky
1/4 cup hoisin sauce
2 tbsp granulated sugar
1 tsp 5 spice powder
2 tbsp vegetable oil
Salt and freshly ground pepper to taste

GLAZE
1/4 cup honey
1 tbsp soy sauce
1 tbsp wine vinegar
1 tbsp scotch whisky
1 tsp sesame oil

1. Place pork in large baking dish (I actually do this in a ziploc freezer bag - I find I get a more even marinade).  In medium bowl, combine marinade ingredients and pour over pork making sure it is well coated.  Marinate pork overnight or at least 6 hours refrigerated.
2. To make glaze, heat honey, soy sauce, vinegar, scotch and sesame oil together in pot.  Stir until well combined and reserve.
3. Preheat oven to 400F.  Place rack over foil lined baking sheet.  Add 1/2 cup water to baking dish.  Place pork on rack.  Brush with glaze.  Roast 10 minutes, turn over and brush with more glaze.  Bake another 10 minutes, glaze again and cook 5 minutes longer or until juices run clear.  
4. Cool, thinly slice and serve on platter.  Scatter with green onions.

Veal Saute with Apples

A hearty dish that works well this time of year.  I couldn't find stewing veal so I just used pork tenderloin and it worked quite well.  For the apple choose a tart variety.  From Food and Drink Autumn 1999.

2 tbsp olive oil
500 g stewing veal, cut in 1 inch dice
Salt and freshly ground pepper to taste
1/2 cup chopped carrots
1/2 cup chopped celery
1 cup chopped onions
2 cloves garlic, chopped
1/2 tsp cinnamon
1/2 tsp ground ginger
Pinch cayenne
1/3 cup alcoholic cider
1 cup chicken or veal stock
1 large apple, peeled and finely chopped
1 cup whipping cream
2 tbsp chopped parsley

1. Heat 1 tbsp olive oil in large skillet on medium high heat.  Add veal in batches, season with salt and pepper and brown on all sides, about 2 - 3 minutes per batch.  Remove veal.  Add more oil if needed.  Reduce heat to medium low and add carrots, celery and onions.  SAute, stirring occasionally, for 3 minutes.  Add garlic and saute until vegetables are very soft, about 2 minutes longer.
2. Stir in cinnamon, ginger and cayenne.  Add cider and stock and bring to boil.  Return meat to skillet, cover and simmer on low heat for 40 minutes or until veal is tender.  Remove meat and strain sauce back into skillet.  Add apples and cream and simmer until sauce has thickened slightly and apples are tender, about 5 minutes.  Return veal and adjust seasonings.  Sprinkle with parsley.

Serves 4

Spanish Hot Tenderloin

The family really enjoyed this one.

2 large pork tenderloins
Salt and cayenne papper
2 onions
butter
1/4 lb mushrooms
1 lb potatoes, peeled and grated
1/4 cup heavy cream
4 to 5 tbsp grated medium to sharp cheese
1 to 2 tbsp finely chopped parsley

Cut each tenderloin into fairly thick slices and flatten with a heavy spoon or mallett. Sprinkle with salt and cayenne pepper; brown them on each side in butter or olive oil.  Arrange slices closely together in a greased ovenproof dish.  Finely dice onions and mushrooms; fry them for a few minutes.  Add grated potatoes; stir for about 4 minutes.  Add more salt and cayenne to taste and then add the cream.  Toss until blended; arrange on top of meat.  Sprinkle with grated cheese and parsley; drizzle generously with melted butter.  Bake at 400F for 20 to 25 minutes.  Serve with a green salad.

Pork Tenderloin Casserole

Simple and very tasty.

3 pork tenderloins (if you can't find any just use pork chops)
397 g sliced mushrooms
12 slices bacon
4 good size tomatoes
Paprika, salt and pepper to taste
250 ml whipping cream

Brown pork tenderloin whole; cut into 5 cm pieces.  Add paprika, salt and pepper.  Crisp in pan the bacon and mushrooms.  Add whipping cream and tomatoes and place all ingredients in casserole dish.  Cook in 350F oven for 45 minutes.

Mediterranean Pork Kebabs - and variations

You can't go wrong with a kebab, they are versatile and fun.  Mix up the meat and veggies to what your preference is or what the fridge holds!  The trick to kebabs is cutting everything to about the same size so it cooks evenly.

1/2 cup Garlic and Herb marinade
1/2 cup ketchup
2 tsp each dried oregano leaves and lemon juice
500 g pork tenderloin cut into 16 bite size chunks
16 each bite size chunks zucchini and cherry tomatoes

1. Soak 8 long bamboo skewers in cold water for 30 minutes.  Preheat the grill to medium high and grease the grate.  Stir the marinade with the ketchup, oregano and lemon juice until well combined.  Toss half of the mixture with the pork and vegetables; let stand for 15 minutes.
2. Thread 2 pieces each of pork, zucchini and cherry tomatoes alternately onto each skewer.  Grill the skewers; turn as needed and baste occasionally with remaining marinade mixture for 10 to 12 minutes or until pork is cooked through.  Makes 4 servings.

For Steakhouse Mushroom Kebabs

• replace Garlic & herb marinade with steak spice marinade
• replace ketchup with Diana Marinade Western Smokehouse flavour
• replace pork tenderloin with beef top sirloin
• replace Zucchini and Cherry Tomatoes with Button mushrooms and red onion

For Spicy Tex Mex Kebabs

• replace Garlic and Herb marinade with Diana Marinade Spicy Southwest flavour
• replace ketchup with Diana Sauce original
• omit oregano and lemon juice
• replace pork tenderloin with chicken breast
• replace zucchini and cherry tomatoes with red and green peppers