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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Saturday, September 4, 2010

100th RECIPE!!!!!



I feel like I'm back on track with this blog.  I know I say this all the time, but I'm serious this time, well at least for now.  This is my 100th recipe!!!!  I cannot believe that I have complete 1/5 of my goal in about 4 months, I guess that means I have about a year and a half to go...YIKES!   But for real, what an accomplishment, I am so excited about this!  Thanks for joining me for this journey, it's been pretty exciting and fun so far!  Anyway this meal was pretty delicious, while I did mess up the pineapple part I guess it was lucky neither of us was too hungry because this sufficed.  The recipe calls for fresh pineapple, which you can cut much thicker than canned pineapple.  So FYI do not use canned pineapple for this recipe, it will end up sticking to the pan and coming of in bits...which by the way was still really delicious.  To sum up this recipe I will leave you with this picture...


Yup this sauce was literally "plate lickin'" good! :)

Glazed Pork Tenderloin with Pineapple
4 slices fresh pineapple
3 T dark hoisin sauce
2 tsp grated peeled fresh ginger
1 garlic clove, minced
1 tsp dijon
1 1/2 lbs pork tenderloin, trimmed
S&P
Quick ginger sauce (recipe below)

Heat broiler.  Place the pineapple slices on foil lined baking sheet.


In a small bowl, combine the hoisin sauce, ginger, garlic, and mustard.
Place the pork on a broiler pan fitted with a rack.  Brush with the hoisin mixture; season with salt and pepper.
Place pork in the broiler, about 4 in from heat; place the pineapple in the oven.  Broil the pork until it reaches 155 degrees, about 15-20.  Remove from the broiler (let rest 10 min before slicing; the temp will rise to 160 as pork sits).  Turn the pineapple slices; cook until browned in spots, about 10 min more. 


Halve the pineapple slice; arrange on a platter with sliced pork.  Drizzle with pan juices; season with s&p and serve with quick ginger sauce.
Serves 4.


Quick Ginger Sauce
2 T dark hoisin sauce
2 T pineapple juice
2 tsp fresh ginger
1 tsp soy sauce
fresh ground pepper

In a small bowl stir together all ingredients.



Logan Rating: *****

1 comment:

  1. All of these look so amazing! Come to Bozeman!!!!!!!!!!!

    ReplyDelete

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