Asian BBQ Pork

21/2-3 lbs. Boneless Pork

Marinade
1 1/2 t Salt
1 T Rice Wine
1/2 t Garlic Powder
2 T Hoisin Sauce
1/4 c Catsup
1/4 c Sugar
(optional:red food color)

Use small Tenderloin Pork ( approx. 2x7 )
Marinate pork at least 2 hours or overnight
Roast Pork 350 1 hour on rack in pan with water under rack

Sage-Butter Sauce

Saute in saucepan 2-3 minutes:
1 T butter
3 T shallot, minced

Add & reduce 8-10 minutes:
1/2 cup white wine
1/2 cup cream
1/2 cup chicken broth
1 t lemon juice

Whisk in stirring constantly:
4 T butter, 1 Tablespoon at a time

Finish with
1-2 t minced sage
salt & pepper
Cayenne to taste

Serve with Parmesan Crusted Chicken or Pork
Dip in:
2 egg whites
2 t cornstarch
Shake/roll in Crusting mixture and let set for 20-30 mminutes:
1 cup coarse bread crumbs
1 T Parsley
Salt & pepper
optional: (1/2 cup Parmesan cheese)
Saute meat in oil in skillet for 3 minutes
Turn and then transfer to 450 oven to roast for 8 minutes.
Or finish in skillet

Serve with Garlic & Rosemarry Roasted Potatoes

Chinese BBQ Pork

1.25 lb. boneless pork tenderloin, 

(cut after baking into appropriate lengths for slicing finger pork slices)

Mix together Marinade:
2 T Brown Sugar
(2 T Red Food Coloring)
3 cloves Garlic, minced
1/4 C  Hoisin Sauce
1/4 C Honey
1 T Sriracha 
3 T Soy Sauce

1 1/2 t Chinese Five Spice

2 T Vegetable Oil

Sesame Seeds

Combine all ingredients in mixing bowl. Place Pork Tenderloin and added ingredients in sealed zip lock or container chill 24-48 hours.
Add reserved liquid/marinade to sauce pan and bring to simmer for 5 minutes. 

Roast Pork Tenderloin on rack (in pan with water under rack) 350 degrees for 25-30 minutes basting with simmering sauce every 10 minutes. 

Internal temperature 140 degrees, remove from oven. Rest pork 5 minutes, slice thinly. Serve with hot Chinese mustard and sesame seeds

Ham Slice Sauce

1/2 cup Brown Sugar
1/2 teaspoon Dry Mustard
2 Tablespoon Fruit Juice
(Apple, Orange, Pineapple, Cranberry or whatever you have around!)

Spoon over a baking ham last 30 minutes or spoon onto slices ham.
Serve with baked potato and peas- just cause.

Easy Cranberry Pork Chops

6 Pork Chops
(1/2-3/4 inch thick)

2 cups whole cranberry sauce (1 can)
Juice & grated rind of 1 orange

Bake Covered 325 degrees in oven @ 1 1/2 hours or crock pot till done!

Serve with rice and mixed frozen vegtables is good and easy!

Seasoned Flour: Shake N Bake

2 cups Flour
5 teaspoons Salt
1 Tablespoon Pepper
1 Tablespoon Celery Salt
2 Tablespoons Dry Mustard
2 Tablespoon Garlic Powder
4 teaspoons Paprika
1 teaspoon ground Ginger
1/2 teaspoon Thyme
1/2 teaspoon Sweet Basil
1/2 teaspoon Ground Oregano

Store in sealed or airtight ziplock/container.
Use to coat Beef, Chicken, Fish or Pork before baking or frying.

Fried Rice

1 TBL Oil
3 Eggs, lightly beaten
2 tsp Water
1/4 tsp Salt
Pour into large skillet, cook about 2 minutes, transfer to plate.

1 TBL Oil
4 Scallions thinly slices
4 garlic cloves minced
Cook for 1 minute

5 Oz Ham/Bacon
4 Cups Cooked Rice
Add to and cook 5 minutes.

3 TBL Rice Vinegar
1 1/2 cups frozen Peas
Add with eggs previously fried. Cook for 2 minutes