arlic flavored cooking spray & brown the pork tenderloin on all sides to seal
arge enough to hold the tenderloin without folding it.
Heat
In a small saucepan combine brown sugar, apple juice, oil, soy sauce,
Preheat an outdoor grill for high heat.
In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.
In a 9 x 13-inch casserole dish, put brown sugar, enough to cover bottom of pan.
Put sliced onion over brown sugar and browned pork chops over onion.
Put more brown sugar over chops and more onion slices.
Put tomato soup over.
Put 1 can of water around dish.
Cover dish.
Bake at 350\u00b0 until tender (approximately 1 hour).
Season salt pork chops on both sides.
Put in a 9 x 13-inch pan and shake the brown sugar and coat the tops real good.
Cover and cook at 325\u00b0 for about an hour or until tender.
Dip pork chops in egg/milk mixture.
Coat with Ritz crackers. Brown in hot grease.
Place on cookie sheet.
Top with 1 tablespoon brown sugar.
Bake at 350\u00b0 for 45 minutes or until done.
Combine salt, brown sugar, and water in a
at or sinews off the tenderloin and arrange the meat in
n freezer and date.
TENDERLOIN.
Combine 1/2 tsp
ny excess fat, and rinse pork under cold water, set on
edium-high heat.
Season pork lightly with salt and pepper
Add sugar then set aside to cool. Spread over pork tenderloin then roll
Place tenderloin in a lightly greased or
brown sugar, paprika and Worcestershire sauce; set aside.
Rinse the tenderloin, and
In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth.
Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight.
Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165 degrees internally and is no longer pink in the center.
Baste occasionally while cooking.
Slice in 1/2-inch thick slices to serve.
soy sauce, 1 tsp of brown sugar, black pepper, nutmeg and the
Marinate pork in a mixture of shoyu, bourbon, 5 spice powder and brown sugar in a sealable plastic bag in the refrigerator for 1 hour.
Remove the pork.
Boil the marinade in a saucepan over high heat for 1 minute.
Bake pork at 325\u00b0F for 1 hour, basting often with marinade.
Combine sour cream, mayonnaise, mustard, onion, vinegar and salt in a small bowl; mix well.
Serve the pork sliced with mustard sauce on the side.
Dredge pork in flour, shaking off excess.
o 400 degrees.
Cut pork tenderloin in half across and rub