1 lb pork tenderloin
2 tbsp honey
3 tbsp light soy sauce
2 tbsp hoisin sauce
2 tbsp catsup
1 tsp dark soy sauce
1 tbsp sherry
1 clove garlic, mashed
1 tbsp sugar
Directions
trim meat and cut into strips about 2" wide and 6" long. Combine
remaining ingredients in bowl; pour over pork and marinate 2+ hours.
Skewer pork with steel hangers and hang onto top rack of oven over
shallow roasting pan containing a few inches of water. Preheat oven
to 425 for 10 minutes. Roast pork 20 minutes. With baster, coat with
drippings every 5 minutes. Reduce heat to 325 and roast 5 minutes
more. Slice each strip diagonally against the grain into 1/4"
pieces. Serve cold. Dip with Chinese hot mustard and sesame seeds. I
LOVE THIS RECIPE! Mike Crouch
Servings: 8 servings
Barbeque Pork Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat; Pork
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions far back into ancient history, at least as far into history as the ancient Egyptians, and maybe even further. Interesting though that maybe, sadly, these ancient records were just simple hieroglyphic recipes for food preparation.
In fact, the oldest recipe discovered, according to experts in ancient history are a few ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Progressing into Roman times around 25BC a roman called Apicius created a collection of documents detailing recipes cooked by the Romans. In his works, Apicius recounts how the roman meals were separated into starters, entrees and afters, something we still use today. Aspicius describes how the ancient Romans made use of a wide range of aromatic flavours, including some familiar names like bay, fennel and dill. Later on, there were some recipe books which date from the 1300s ; a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, they are nothing to do with the spicy food that is familiar to us all today, but instead accounts of the types of food on the menues of the rich and powerful of that time. Later on in the 1400s, people returning from the crusades brought us many spices and herbs from the holy lands, including spices such as parsley and basil. These new spices and herbs was responsible for a surge in manuscripts on cookery, most of which are kept safe in private cookery archives. For the centuries that followed, the rich and powerful families of the West competed to offer the most exotic meals, and consequentially chefs and their recipe collections increased in prestige. Even so, it was during the 1800s that cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and writing down recipes to help cooks of their time. By the advent of the twentieth century, cookery books are in great demand, mostly due to better eduction, leisure time and a general increase in wealth. The introduction of the TV gave us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Barbeque Pork recipe.
