Sweet and Sour Pork
Bar-b-qued my first pork tenderloin on the grille the other day. So good! If you haven’t cooked a pork tenderloin outside on a grille over charcoal, I highly recommend it. Super simple. Just sprinkle some salt and pepper, or marinate it, and drop the tenderloin on a grille over medium-hot coals. Grill about 8 minutes on one side, flip and grille 8 more minutes. Check for an internal temperature around 155 degrees. Remove from grille and let set for at least 10 minutes before slicing. How easy is that?
Since it is just Fred and I, there was leftover pork. Just enough for a couple of “Cuban” sandwiches and batch of Sweet and Sour Pork. The “Cuban” sandwich was simply about 1/4 pound of sliced leftover pork, a slice of ham, a slice of provolone cheese, and sliced dill pickle stacked on a crusty roll. The whole thing was put on a hot skillet and weighed down to flatten it out until cheese melts and it’s heated through. Not bad but I like my Sweet and Sour Pork. Here’s that recipe:
In a large pot, combine 1/3 cup white sugar and 1/4 cup cider vinegar. Heat to the boil. Add 3 cups of large diced pork (ham, spam, and even leftover chicken work) and an assortment of “veggies” such as green pepper, carrot, snow peas, and chunks of pineapple. Simmer until “veggies” are crisp-tender. In small bowl combine 4 Tbsp soy sauce and 4 tsp cornstarch. Pour into hot mixture and return to the boil. Boil one minute or until thicken slightly. For a nice shine, at the last minute, add a pad of butter or margarine. Serve over a mound of rice.
(None of my photographs came out. Need to get that fixed before we head out.)
This entry was posted on Wednesday, May 2nd, 2012 at 4:31 am and is filed under camping, family vacations, Recipe, recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.