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Category Archives: Pork
I picked up these pork tenderloins on special at The Fresh Market back in February. We cooked this one up right away and the other is still waiting it out in the freezer. In February we took a weekend vacation to St. Augustine and on our way home picked up some oranges. I’m against paying for citrus since I live in Florida and almost everyone I know has some kind of citrus tree, but dang it these oranges were good and I hadn’t had a single orange all year. I caved and bought a bag. For a while they looked pretty decorating my dining room table, but I knew I needed to put them to use. Pork tenderloin marinated in orange juice, soy sauce, and spices, yes please!
Soy sauce is my new favorite addition to marinades. I always use low sodium so it adds a little bit of salt and helps the meat stay very tender. The flavor is very versatile and can be used in so many dishes, besides just Asian.
Usually I would bake a tenderloin, but my parents have turned me on to grilling them. I got off easy for another night. Sent my husband outside with a plate of pork, a beer, and the thermapen (only the best thermometer ever), while I sat inside and enjoyed a glass of wine. Well I did do a little work, see that spinach on the plate, yeah I sautéed that. It took all of 3 minutes.
Orange Soy Pork Tenderloin
- 3lbs pork tenderloin
- ¾ cup olive oil
- ⅓ cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dry mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons apple cider vinegar
- 1 teaspoon dried parsley
- 2 cloves garlic, minced
- Juice from 1 medium orange
- Combine all of the ingredients in a gallon Ziploc bag and allow the pork to marinate for 6-8 hours.
- Preheat the grill to medium high heat. Grill 4-5 minutes on all four sides. Check to make sure internal temperature is at least 155 degrees, remove from grill and tent with foil. Allow it to rest 5-10 minutes before slicing.
Let me introduce you to one of my favorite sandwiches, it is the BLTs younger brother, the BLFGT. Fried green tomatoes are a weakness for me. I must order them every time I see them on the menu (turns out this is at almost every restaurant). I have two local places that make my favorite fried green tomatoes. While they are fine plain with just a little ranch dressing dipping sauce. I prefer them with blue or goat cheese, scallions, and a spicy remoulade dipping sauce and both of these local places offer that. But one of these restaurants also has a BLFGT.
It took me years before I tried the BLFGT. Usually I had already ordered the appetizers of fried green tomatoes, so I didn’t want a fried green tomato sandwich for dinner also, but since I recently tried it they have become my go to BLT. You can bet that every time I come across green tomatoes at the market I grab a few for this sandwich.
BLFGT (Bacon, Lettuce, Fried Green Tomato)
- Ciabatta rolls
- 1 large egg, lightly beaten
- ½ cup buttermilk
- ½ cup all purpose flour
- ½ cup cornmeal
- 1 teaspoon salt
- ½ teaspoon pepper
- 1-2 large green tomatoes
- Vegetable oil, for frying tomatoes
- 6 slices Bacon, cooked
- Spring mix
- ½ cup mayo
- 2 cloves garlic, chopped
- Begin with three shallow, wide bowls. In one combine egg and buttermilk, in another ¼ cup flour, and in another ¼ cup flour, the cornmeal, salt, and pepper.
- Dredge each tomato slice in flour, then dip in egg mixture, then cover with cornmeal mixture.
- Set aside on a cooling rack while you continue with remaining slices
- In a heavy bottomed skillet pour oil to cover bottom with about ¼ to ½ inch depth. Heat over medium high. Allow oil to heat up and carefully place tomatoes into the hot oil, cooking for 2 minutes per side.
- Drain on a paper towel.
- Mix together mayo and garlic in small bowl. Set aside.
- Toast ciabatta and split. Spread garlic mayo lightly on top and bottom of roll. Top with a handful of spring mix, 1½ bacon slices, and fried green tomato slices.
Originally, with my leftover Asian Style Pulled Pork, I set out to make wonton tacos. Not bothering to check whether I had wonton wrappers in the freezer. When I was getting everything out to put them together I noticed that I had spring roll wrappers instead. I’m really not sure if there is a big difference between the two other than their size, but the logistics of how I was going to bake these larger wrappers in the style of a taco was too much for my hungry brain to think of.
Instead I opted for Pork & Avocado Spring Rolls. I remembered BJ’s Brewhouse had some sort of egg rolls with meat and avocado. That was my starting point for this easy dinner.
If you remember from my Southwestern Spring Rolls I make no claims to be any good at actually rolling spring rolls. I really have no form at all I just tuck everything up like a burrito and roll it, sealing with a dab of water on the end. I found with these it is best to drain and chop the meat before making the rolls. Too much liquid will cause the rolls to fall apart before you cook them. Even though you are working with pulled pork, it’s best to give it a rough chop to get everything a little bit smaller and easier to eat.
I served these with a spicy ranch dressing (ranch mixed with cayenne and paprika) but you could use regular ranch, jalapeno ranch, avocado ranch, or soy sauce. Try a few different dips and decide on your favorite.
Pork & Avocado Spring Rolls
- Leftover Asian Style Pulled Pork
- 1 avocado, chopped
- 8-10 spring roll wrappers
- Shredded cheese
- Preheat oven to 425 degrees. Spray baking sheet with non stick cooking spray.
- Spoon about 1 – 1 ½ tablespoons of the pork onto the center of the spring roll wrapper. Top with a few pieces of chopped avocado and a sprinkle of cheese.
- Roll and seal.
- Place seam side down on the baking sheet. Repeat until all filling is used up. Spray the tops spring rolls with cooking spray and bake 15 minutes, turning once.
Pulled pork is a favorite in this house. While I could stick with the same BBQ recipe each time and please my husband, I like to change it up. Always trying new twists keeps it from getting boring. This Asian Style is terrific served over rice or even with mashed cauliflower to keep it low carb like I did.
The crock pot can be a lifesaver during busy weeks. After the initial searing of the pork just let it simmer away all day in the juices until it’s fall apart tender.
Buy a big pork roast because you are going to want the leftovers. Just wait until you see the spring rolls I have for you tomorrow. Yum, I’m wishing I have more as I write this.
Asian Style Pulled Pork
- 3 lb boneless pork roast (Boston Butt)
- Salt, pepper, garlic powder
- 1 tablespoon oil
- 1 ¼ cup chicken stock
- ½ cup soy sauce
- ⅓ cup white balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 3 cloves chopped garlic
- 1 tablespoon fresh grated ginger
- ⅔ cup water
- ¼ teaspoon red pepper flakes
- Season pork liberally on all sides with salt, pepper, and garlic powder.
- Heat oil over medium high heat in a large skillet. Brown pork on all sides.
- In the crock pot combine chicken stock, soy sauce, balsamic vinegar, honey, sesame oil, garlic, ginger, water, and crushed red pepper. Once pork is browned add it to the liquid.
- Cook on low for 8 hours, turning once half way through. The turning isn’t completely necessary so if you are making this while at work, don’t worry about it. It will still come out flavorful.
- Remove pork from crockpot, shred with two forks, and discard any fat, and return to crock pot to absorb the liquid.
Adapted from Mary Ellen’s Cooking Creations
The lone meat entrée this week is Char Siu Pork and it couldn’t be easier. My favorite type of crock pot meals, set it and forget it. When I came across the recipe it was actually the first time I had heard of Char Siu. Char Siu is Chinese BBQ pork. The sauce that the pork cooks in is the perfect combination of savory and sweet. Serve over white rice or noodles to soak up all that deliciousness.
The recipe calls for hoisin sauce, but when I tried to stop by the International Market they hadn’t opened yet, so rather than run back out later in the day I just looked up a homemade hoisin sauce recipe. If you don’t want to buy an extra ingredient make your own at home by mixing 2 tbsp soy sauce, 1 tbsp peanut butter, 1/2 tbsp honey, 1 tsp apple cider vinegar, pinch of garlic powder, 1 tsp sesame oil, 10 drops hot sauce, and a pinch of black pepper and whisk the ingredients together
Char Siu Pork
Recipe type: Main – Pork
- ¼ cup soy sauce
- ¼ cup hoisin sauce
- 3 tablespoons ketchup
- 3 tablespoons honey
- 2 teaspoons minced garlic
- 2 teaspoons grated ginger
- 1 teaspoon sesame oil
- ½ teaspoon five spice powder
- 2 – 2 ½ lb pork roast
- ½ cup chicken stock
- Combine first 8 ingredients in a bowl, whisk to combine. Place pork in plastic bag and add marinade to bag. Seal and allow to marinate at least 2 hours.
- Dump pork and marinade into slow cooker. Cover and cook on low 8 hours or high 4 hours.
- Remove pork from slow cooker onto large cutting board.
- Add stock to slow cooker with juices and cook on low for 30 minutes.
- Shred pork and add back to sauce to warm.
Adapted from My Recipes