Teriyaki Pork Stirfry

I don't think I have ever had pork in a stirfry. Does that sound crazy? Do you know what else I have never had in a stirfry???? Lettuce. When I original saw this recipe (Chatelaine July 2008) I'll admit that I gave it the side-eye. I mean who puts lettuce into a stirfry? Well apparently I do. It was awesome.

I didn't have any hot chili garlic sauce so I just added red chili flakes and some garlic to the teriyaki mixture.

Pepper Added by Joey - I am such an enabler. I added it for him. 4 turns of the pepper grinder.

Ingredients
1 pork tenderloin
6 large romaine lettuce leafs
1/4 cup teriyaki sauce
1 tablespoon hot chili garlic sauce
2 teaspoons cornstarch
2 teaspoons honey
2 teaspoons dark seasame oil
1 cup snow peas, trimmed
1 small red pepper, chopped
1 tablespooon vegetable oil

1. Slice the pork tenderloin into strips (I cut them into round slices and then in half from there).
2. Slice romaine lettuce into strips.
3. In a small bowl mix teriyaki sauce, chili garlic sauce, cornstarch, honey and sesame oil.
4. Heat oil in a large wok. Add pork and stirfry until it is no longer pink (about 3-4 minutes).
5. Stir in teriyaki mixture.
6. Add snow peas, pepper and romaine.
7. Continue stirfrying until porked is cooked through and snow peas are tender but still crisp (about another 3-4 minutes).

I served it over rice. It would also be good over egg noodles.

FAIL!!!!

What started out as the beginnings of a fantastic dinner ended up being a big time fail. Big big big fail. The first problem was not having anything to pipe the stuffing into the porkloin. The second problem was that I did not have any twine or string to tie the meat up with (so I used floss...seriously). The third and final problem was that I was working out while it was on the BBQ. When I went to check on it, it was on fire. Please see Exhibit A.

Inside this charred mess is a moist piece of pork, but to get to it you have to take a hacksaw to it. Not really but it was hard to cut through the outside of the roast. Joe at some and said that it was good. As long as you cut the outside off and made sure that there wasn't any floss in the bite you were about to eat. Geez that will be my last time trying to do him any favours. Doesn't he know that he is supposed to floss daily??

I will make this recipe again but I would obviously do a few things differently. I will wait to post the recipe because I want to work on it and actually be able to taste it before saying if it was good or bad.

Oh and I 100% blame this on Dance Dance Revolution.

Asian Pork Tenderloin

I wanted something quick and easy but delicious for Joey's birthday dinner. So I grabbed some pork tenderloin from the freezer and threw together a marinade. This was excellent on the BBQ then served on rice with a side salad with an Asian Sesame dressing.

Pepper added by Joey - none to the pork, some to the salad

Ingredients

1 pork tenderloin

2 tablespoons soy sauce

1 tablespoon hoisin sauce

2 tablespoon sugar
1 minced clove garlic
1 teaspoon fresh ginger, minced

1 teaspoon five spice powder

1. Mix all the ingredients together and place in a dish.

2. Trim the "silver skin" from the pork tenderloin and place in the dish.

3. Roll the pork tenderloin in the marinade ensuring it is entirely covered.

4. Place in the fridge for 4 hours to allow it to soak up the yumminess.

5. Fire up the BBQ.

6. Grill the pork until it is no longer pink (took mine about 15 minutes).

7. Slice and serve.

Spicy Pork Tenderloin

I find pork tenderloin to be an easy last minute meal that can be prepared in so many different ways with a variety of flavours. Today we decided to spice it up a notch and use a rud on the pork then throw it on the BBQ.

Pepper added by Joey - None, it was spicy enough



Ingredients
2 teaspoons granulated sugar
2 teaspoons paprika
1 1/2 teaspoons onion salt
1 1/2 teaspoons garlic salt
1 teaspoon ground black pepper
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander

1. Place pork tenderloin on a large cutting board and brush oil over all sides. Set aside.
2. Mix together dry rub seasoning. Place on a piece of saran wrap and roll the pork over the mix to pick up the seasonings.
3. Place on the BBQ and cook until no longer pink.

Peppery Pork Tenderloin

Pass the Pepper goes all out on the pepper for dinner. While I am not a huge pepper person I found this to be really yummy and there is the flexibilty to change the amount of pepper based on your tastes.

Pepper added by Joey - None needed for this one!

Ingredients

1 pork tenderloin

1/4 cup ground peppercorns

Cooking spray

1/8 cup flour

1 cup milk

1/2 teaspoon margarine

1 tablespoon ground peppercorns

2 packages of beef stock (oxo)

1. Spray pork with cooking spray.

2. Crack/ground peppercorns onto a piece of tinfoil. Roll pork on the tinfoil to pick up the pepper.

3. Press down to ensure the peppercorns will stick. Spray with cooking spray again.

4. BBQ until no longer pink.

5. On the stove mix the flour, milk, margarine, peppercorns and beef stock. Bring to a boil.

6. Continue to wisk frequently until it thickens. Lower temperature and allow to simmer.

7. Pour over sliced pork and serve.

Pulled Pork Sandwich

I made this last year and it did not turn out as I would have hoped it would. I used a boston butt cut of meat that time. This time I used porkloin and found a new receipe for cooking it.

Pepper added by Joey - None of the sandwich, some to his baked beans



Ingredients
2 pork tenderloins (one pack the comes with 2 in it)
1 bottle of rootbeer
1 bottle of bbq sauce
1/2 medium onion, sliced
Hamburger buns

1. Season pork loin with salt and pepper and brown on all sides in a skillet.
2. Add pork loin to the crockpot. Cover with enough rootbeer to fully cover the pork loin.
3. Slice onion and add to the crockpot.
4. Cook on low for 6-7 hours (I left mine in for 8 and it was fine)
5. Remove pork from crockpot and pull apart with forks.
6. Heat BBQ sauce adding a bit of the rootbeer from the crockpot.
7. Place pulled pork and onions in a large bowl. Pour bbq sauce over top. Mix well.
8. Place on a bun and serve.

Marinated Pork Loin Chops

Not much to say, it's pork - it's good.

Pepper added by Joey - 1 shake

Ingredients
2 pork loin chops
1/8 cup soy sauce
1/8 cup worcestershire sauce
1/8 cup vegetable oil
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon sage
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground ginger
1/2 teaspoon black pepper

1. Mix all ingredients together and add pork chops.
2. Allow to marinate for at least 2 hours.
3. Cook in a 400F oven for 15 minutes or cook on the BBQ.

Maple Pork Chops

Hmmm maple + pork = awesome.

Pepper added by Joey - small amount

Ingredients
2 tablespoons maple syrup
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 tablespoon brown sugar
Splash of worchestershire sauce
Salt & pepper to taste

Season pork chops with salt and pepper and then brown all sides in a pan.

Combine all ingredients in a bowl. Coat pork with rub and place in oven proof pan.

Bake at 350F for 25-30 minutes or until pork chops are done. Continue to baste as required.

Balsamic Pork Chops

Pork is pork and we love it. I wasn't sure about this recipe because I couldn't see the two going together but thought I would give it a try. Its turned out really good. The sauce made the porkchops crispy on the outside but it was nice and moist on the inside.

We combined it with mashed potatoes, mmmmmm.

Pepper added by Joey = NONE!!!

Ingredients

2 pork chops (I used boneless butterfly)

1/4 cup balsamic vinegar

1/4 cup honey

1/4 cup brown sugar

2 tablespoons soy sauce

2 sprigs of rosemary

2 gloves of garlic, minced

1 tablespoon oil

Pinch of red pepper flakes

Salt and pepper

1. Combine balsamic vinegar, brown sugar, honey, soy sauce, rosemary, garlic, salt and pepper

2. Place porkchops in the mixture and rub the marinade into them

3. Marinade for 3-4 hours (I did it for just 2 and it was delish)

4. Preheat oven to 400F

5. Heat the oil in an oven-proof skillet over medium heat

6. Add the pork chops (reserving the marinade) and cook for 2-3 minutes per side

7. Place the skillet in the oven and cook for 15 minutes

8. Add the reserve marinade and red pepper flakes to a small saucepan.

9. Bring marinade to a boil and then reduce slightly and cook until thickened (about 15 minutes)

Brush the marinade onto the chops and serve!