Saturday, May 2, 2009

Honey Glazed Pork

Recently we have had the outbreak of swine flu. There is a myth going around that you can get it from eating pork; that is not true, so I will continue to eat pork since we really like it. Especially in Chinese food, this honey glazed pork from my Chinese cookbook called Best Loved Chinese Recipes & More. It is an older book from 1998 (I guess that is not all that old, but my store does not have it and I tried to find a link to find it but I couldn't find one). It is published by Publications International, Ltd. This was a very easy recipe and it tasted very good; however, I noticed that the cooking times were a bit off so I compensated for it and in the recipe below reflects the cooking time change I used. If anyone finds a link to this cookbook, please let me know as I would like to link back to where you can get it. Just leave me a comment if you find it.

I served this pork dish with Spicy Yakisoba Noodles (recipe below) and some steamed broccoli. It was a lovely meal, one that the family enjoyed which is my indication of a meal well done, because, if the family won't eat it... it has failed! So I know I can add this dish to my array of meals that they will eat.

So this is Day 2 of NaBloPoMo and I will take on this challenge and make it! Enjoy the recipe!

Honey Glazed Pork

1 2 lb pork tenderloin roast
1/4 cup soy sauce
2 cloves garlic, minced
3 Tbsp honey
2 Tbsp brown sugar
1 tsp minced fresh ginger ( I used 1 tsp of ground ginger and it was good)
1 Tbsp toasted sesame seeds (method below)

Place pork in large resealable plastic bag. Combine soy sauce and garlic in small cup; pour over pork. Seal bag; turn to coat. Marinate in the refrigerator up to 2 hours.

Preheat oven to 400 degrees. Drain pork; reserve 1 Tbsp marinade. Combine honey, brown sugar, ginger, and reserved marinade in small bowl.

Place pork in shallow, foil lined roasting pan. Brush with half of honey mixture. Roast 30 minutes. Turn pork over; brush with remaining honey mixture and sprinkle with sesame seeds. Roast for another 30 minutes until meat thermometer reaches 155 degrees.

Let pork stand, tented with foil, on cutting board for 5 minutes. (temperature will rise to 160 degrees). Cut pork across the grain into 1/2 inch slices. Serve with pan juices, if desired.

- To roast sesame seeds, spread seeds in small skillet. Shake skillet over medium heat 2 minutes or until seeds begin to pop and turn golden.

Spicy Yakisoba Noodles (this is what I made up myself when cooking the yakisoba noodles to go with the Honey Glazed Pork, it is not in the cookbook)

1/2 lb yakisoba noodles
1/4 cup chicken broth
2 Tbsp pan juices from Honey Glazed Pork
1/2 tsp red pepper

Cook the yakisoba noodles with the chicken broth until hot, add juices and pepper. Stir until hot. Serve. Takes about 5 minutes.

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free online recipes said...

very informative site...

Heidi said...

We to will continue to enjoy our pork. This recipe looks great.

Unknown said...

You're brave to do the challenge! That's tough. This recipe sounds lovely.

Rico said...

It looks really delicious and very moist ,,and the greens really complement it. well done. :) xx Rico-Recipes

chikadeez said...

I made this for dinner tonight, and it was AWESOME. Husband said it was the best pork he'd ever tasted. Toddler son ate every bite and asked for seconds!

Thanks for sharing!