Asian Pork Tenderloin

This is almost a repeat and I know you aren't supposed to do that.  But this keeps getting better and changes ever time I do it.  It's getting pretty good.  And it has a ton of ginger, which we almost finished with.  Yogurt is coming next.

I started with a 5 lb Pork Tenderloin.  Big honking thing.  It is the main dish for my Memorial Day meal.  We also had pasta salad, chard, deviled eggs, home canned pickled asparagus and lemon meringue pie. 

Asian Pork Tenderloin
1 c. soy sauce
1 c. white wine
2 T. red wine vinegar
3 garlic cloves, minced
1 1/2 or 2 T. candied ginger
1 t. salt
1/2 t. pepper

Combine the marinade in a 9 x 13 baking dish and add the tenderloin.  Wrap with plastic and refrigerate.  I went back and turned it over several times.  It marinaded just over 24 hours.  I've gone 2 days.  If you go much less, you don't get the flavor. 

When I was ready to start it, I preheated to 350 and placed it in a foil lined roasting pan.  I reserved the marinade in a pot and simmered it for an hour.  The sugar in it thickened slightly making a nice glaze which I spread on the roast several times. 

I believe that marinade that has been boiling for some time is safe to consume.  If you don't, feel free to discard it, but you are throwing away a ton of flavor.  I kept it for a sauce. 

I cook pork to 170 degrees internal temperature.  If you don't have a meat thermometer, it should be your next investment. 

We had almost half of this baby as left overs.  I'm working very hard on improving our diet and planning healthy lunches that travel.  Left overs for dinner also help me get in my exercise and gets my gardening done.  Pita bread, sliced pork, lettuce I bought at the farmers market, and a little extra sauce.  Left over side dishes from the day before and ready to head back to work with lunch.   

Asian Pork Roast

We've past our first full week with the "kids" staying with us.  This type of thing is never quite convenient for anyone.  In the old days, multiple generations lived together to help each other and take care of each other.  These days, everyone wants independence.  You can't fault it. 

But, Daughter in Law has done a fabulous job of feeding us all, her own crew plus Papa and I.  We've been grateful for her efforts to handle the domestic chores for so many.

The dog and cat are getting along fine.  The cat couldn't care less.  The dog cares a great deal.

My main contribution for the week has been Asian Pork Roast

1 c. soy sauce

1/2 c. wine

1/2 c packed brown sugar

2 T. red wine vinegar

1 clove garlic, minced

2 T. fresh ginger, shredded
1 t. salt

1 large pork roast, clean and dry

Combine all but the last ingredient and pour into a gallon zip lock bag.  Place the roast in the bag and seal.  Place in the frig, turning the bag a few times, for 1 to 2 days. 

To cook, preheat the oven to 350 degrees.  Place the roast on a roasting pan and bake until internal temperature reads 160 or 170 degrees.

Meanwhile, pour marinade from the bag into a sauce pan and simmer slowly until the sauce thickens. 

The sauce is good poured over the roast.  If you happen to get it on the rice or vegetables it won't hurt you.

The next night I made Josh's barbecue sauce.  The recipe has previously been given. 

I cut the remaining roast into small pieces, added it to a large sauce pan with the barbecue sauce and simmered until the sugars slightly carmelized and it thickened.  We ate it on toasted hogey rolls with a big salad made by Daughter In Law.  Babies like it.

I had other photos, but they vanished under suspect circumstances, so you'll have to use your imagination. 

Oh, and I finished my wrap.  I took this picture to post it to the web site where I got the pattern.  Here it is if you are interested.  http://www.lionbrand.com/patterns/60500.html?noImages=

It was fun to knit.  I've enjoyed wrapping myself in it.  It looks pretty nice sitting on Aunt Christine's quilt, if I do say so myself, and I do.    

Remember to learn your lessons when you see them or you'll be seeing them again.

  

Roast Elk

I came home from work at lunch time today to start a crockpot for the night's dinner.  I took a small roast from my elk stash.  I have absolutely no idea what part of the animal this meat came from, but it is dark, lean, and has absolutely no smell.  I washed it well in the sink.  I have a thing about washing meat.  I dried it well with paper towell and made my Herb Rub.  I use this on a good beef sirloin, pork ribs, most any roasted or grilled meat. This recipe is from a Taste of Home magazine from several years back.

Herb Rub (for 2 lb sirloin tip roast)
2 t. salt
1/2 t. garlic salt
1/2 t. celery salt
1/2 t. dried rosemary, crushed
1/4 t. each pepper & onion powder & paprika
1/8 t. dill weed
1/8 t. rubbed sage.

I rubbed the seasoning into the meat. 

I thinly sliced a small potato in the bottom of the crock pot, set the roast on it and turned it to low.

4 hours later at the end of my work day.  I opened the garage door and entered.  The house smelled wonderful.  The inhabitants are talking about eating more elk.  Everyone is happy.  What more do you want?

Well, maybe some roast potatoes and green beans.   

Two steps forward, one step back

Although I like to cook, the sooner I finish, the sooner I get to knit. I work on ways to streamline our eating well. Sunday, I made a pork roast in the crock pot. We finished most of it last night. It is as simple as putting it in there and turning on the thing, but I have several ways to give extra flavor. This time I put some of Josh's barbecue sauce on top of it. The result was sort of like pulled pork. Cooks all day so it can be left alone. Roast in the crock pot usually ends up with some extra liquid of unknown origin settling around it. I recommend draining it off a couple times while it cooks or lift it out of the goo onto a platter for serving.

Left over was just great with a big baked potatoe and some broccoli. Darrell likes a little Jack Cheese melted over broccoli. What could be better.

We're baby sitting during dinner tonight. What do kids eat? Mom and Dad are doing a great job making sure she has a vegetable. She's not keen on broccoli, but she'll eat beans. I've got a stove top dish with a can of beans in it. That will due. Recipe later.