3 tbsp honey
2 tbsp commercial hoisin sauce
2 tbsp reduced-calorie catsup
1 tbsp low-sodium soy sauce
1/8 tsp chinese five-spice powder
3 drops red food coloring (optional)
2 (3/4-pound) pork tenderloins
1/4 cup reduced-calorie catsup
2 tbsp sesame seeds
Directions
Combine first 6 ingredients; stir well, and set aside.
Trim fat from pork, and place in a large shallow dish.
Pour honey mixture over pork. Cover and marinate in refrigerator 8
hours, turning pork occasionally.
Remove pork from marinade, reserving marinade. Place pork on a
microwave-safe roasting rack. Cover with wax paper, and microwave at
MEDIUM HIGH (70% power) 7 minutes. Brush pork with reserved marinade;
rotate rack a quarter-turn. Cover and microwave at MEDIUM HIGH 6 to 8
minutes or until meat thermometer registers 160 degrees; set aside.
Place remaining marinade in a glass measure; microwave at HIGH until
mixture boils. Brush over pork; cut into 1/4-inch slices. Serve warm
with catsup and sesame seeds.
Yield: 12 appetizer servings (serving size: 1-1/2 ounces pork, 1
teaspoon catsup, and 1/2 teaspoon sesame seeds). 102 calories, 2.8
grams fat (0.8 g sat, 1.2 g mono, 0.6 g poly), 40 mg cholesterol, 169
mg sodium. Source: "Cooking Light" magazine - January/February, 1993
Reformatted by: CYGNUS, HCPM52C
Servings: 12 servings
Barbecued Pork Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat; Pork
The History of Recipes
It is actually possible to trace the history of written recipes back into the far past, in fact as far back into recorded history as ancient Egypt, and maybe even further. Having said that, generally, these early cook books were just simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to experts is a collection of tablets in the Sumerian language which describe 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 wonderful. As we move into Roman times 25BC a man called Apicius created a number of documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvre, main course and dessert, something that is very familiar to us today. Additionally, he recounts how the ancient Romans were skilled in the use of a wide range of spices, including a few that will be familiar to modern cooks for example thyme, mint and dill. Later, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including spices such as rosemary and coriander. The introduction of these new foods and spices caused an increase in recipe publications, some of which still exist in private collections. During the following few centuries, the rich families of Wesstern Europe strove to serve the most exotic meals, and because of this chefs and their recipe collections became highly prized. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and publishing the recipes of their peers. The revolution that is television brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, permitting everyone to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Barbecued Pork recipe.
