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01-12-2007, 06:01 AM
Re: (...)
Issue 60 Page 36
We had this for dinner a few nights ago---EXCELLENT!!! I have never been a big fan of Chinese five-spice powder but I'm converted---BIG TIME!!! The glaze ingredients had a nice blend to offset the hot spiciness in the rub. I followed the recipe as written--had all of the ingredients, believe it or not--and this is a definite keeper.
The pork was very moist and melt in your mouth tender---I cooked to 145 degree and the resting time made it just perfect for pinkness inside.
If you like pork--you're gonna love this recipe!!
OH---and the Spicy Asian Slaw was also very good---I love this type of a side dish--DH wasn't too crazy about it BUT he made up for it with the meat---
"Never eat more than you can lift" Miss Piggy
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I still have not found my copy of Issue 60 - can't for the life of me figure out what happened. Probably will have to order another one....
The pork sounds right up our alley.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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I might have to make this for the truck farmers since my family doesn't do spicy/hot. I must be adopted!
Don't wait too long to tell someone you love them.
Billy
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Make a TON of it--- you will definitely be adopted!!
"Never eat more than you can lift" Miss Piggy
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Oh boy!!!! I always wanted to be adopted...kind of
Don't wait too long to tell someone you love them.
Billy
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Quote:
I still have not found my copy of Issue 60 - can't for the life of me figure out what happened. Probably will have to order another one....
The pork sounds right up our alley.
Lol, time to shake down your new friend, Chris, and stroll through her house!!!
Jan
Please spay and neuter your pets.
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Did you want the recipe Jean? Here it is. Let me know if you want the Asian Slaw too.
Asian Pork Tenderloin
(Cuisine at home, December 2006, Issue 60, p. 36)
Makes: 2 Tenderloins Total Time: 1 Hour Rating: Easy
Trim; Combine; Rub and Sear:
2 pork tenderloins, trimmed (1–11⁄2 lb. each)
2 T. Chinese five-spice powder
1 T. kosher salt
1 T. ground black pepper
2 T. peanut oil
Simmer:
1/3 cup Chinese plum sauce
2 T. honey
1 T. tomato paste
1 T. soy sauce
1 T. rice vinegar
1 T. fresh ginger, minced
1 T. pineapple juice
1 t. chili garlic sauce
Garnish with:
Fresh chives
Related Recipes:
Spicy Asian Slaw
Preheat oven to 400°.
Trim tenderloins of silverskin and excess fat. Combine five-spice, salt, and pepper, then rub over both tenderloins. Heat oil in an ovenproof saute pan over medium-high; sear pork on all sides, 5 minutes.
Simmer remaining ingredients (except chives) in a saucepan for 1 minute; pour over pork. Transfer pan to the oven and roast 20 minutes, or until internal temperature reaches 140°. Remove pork from pan; let rest 10 minutes before slicing.
Garnish with fresh chives. Shown here with Spicy Asian Slaw.
Don't wait too long to tell someone you love them.
Billy
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That sounds right up my alley! I love 5 pice powder.s
Practice safe lunch. Use a condiment.
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Jan, good thinking....
Billy, yes please (to the Asian Slaw)
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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The best pork loin I ever had was cooked by Billy when he was here. All I know is he brined it, it was tender, it was white, it was beautiful. He served it with spectacular mashed taties and salad. Divine.
