Wednesday, September 12, 2012

Cooking in Someone Else’s Kitchen

Mary pulled out some pork tenderloin and said to me, just put a marinade on this and BBQ it while I am gone. She tried to say this when running out the door. Hold on, I thought. I do not cook pork.

 I wonder why?

Then I remembered that we never had pork growing up. Doral said that pork gave him boils, so ... that was that. I never remember a pork roast. “Oh,” said Mary, “that is why, when I was grown up, I went to someone’s house, they fed me pork chops and I raved over how good the meat was. I had no idea what they were feeding me.

This list may look short to you.
To me, it looks overwhelming.
Mary was on her way out of the house to see if she could complete all of the jobs on her job list for the day.

I made Mary stay behind long enough to find me a recipe and then went to work with the marinade. If you had eaten with us tonight, you might have raved over how good the meat was, as well.


P.S. Here is the secret to our fantastic supper tonight:

Succulent Pork Tenders


½ cup soy sauce
¼ cup sesame oil
¼ cup rice wine vinegar
Fresh ginger in (5) cm piece sliced
1 bunch cilantro, finely chopped
2 tbsps crushed garlic
2 tbsps brown sugar
½ cup water
3 lbs pork tenderloins
oil for grill
1. Prepare marinade by mixing soy sauce, sesame oil, rice wine vinegar, ginger, cilantro, garlic, sugar and water. Trim excel fat off pork, place pork in a bowl and cover with marinade. Cover and let rest at least 2 hours at room temperature or up to 12 hours in the refrigerator.

2. Prepare fire for direct-heat method of cooking. When fire is ready remove meat from bowl. Reserve excess marinade. Place tenderloins on oiled grill. Cook over hot fire, turning frequently. Base often with reserve marinade. Tenderloins are done when lightly firm to the touch (145 F or 63 C) on a meat thermometer), about 5 minutes.

1 comment:

  1. I think there is pulled pork in the lake freezer.