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
We are able to track the history of meal recipes way back into distant history, in fact as far back into history as pharonic Egypt, and quite possibly further than that. In practice though, these, old cook books were just simple hieroglyphic instructions for preparing food.
The truth of the matter is, the most ancient recipe found, according to historians is a collection of stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a few documents showing how to cook the recipes enjoyed by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into appetizers, entrees and desserts, something that is very familiar to us today. This early Roman chef tells us how the cooks of his times made use of a good variety of herbs, including some that we all recognise like basil, mint and dill. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from the East, including parsley and basil. The introduction of these new culinary ideas led to an outbreak in books on cooking, some of which still exist in private libraries. During the following few hundred years, the upper-class families of Wesstern Europe strove to serve up the most extravagent meals, and as a result the best cooks and their recipe collections were greatly in demand. However, it was during the 1800s that fine cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. By the time we get to the 1900s, cookery publications were greatly in demand as a result of increased literacy, more leisure time and having more money. |
We hope you enjoy this Barbeque Pork recipe.
