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 possible to track the history of written recipes far back into the distant past, in truth as far back as ancient Egypt, and possibly even further. Having said that, sadly, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to academics are some clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans around 25BC a man called Apicius created a number of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the early Romans used a good variety of spices, including many that are still in use today such as bay, rue and dill. Moving on, we have two books which were published in the 14th Century ; a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these two books have no connection with the indian curry that is served today, but instead descriptions of the types of meals cooked for the upper classes of that period. Later, in the 15th century, knights returning from the crusades brought us many new foods and spices from the holy lands, including parsley and basil. These new herbs and spices led to an explosion in books on cooking, the majority of which are kept safe in academic collections. During the next few hundred years, the rich families of the West strove to lay on the most extravagent banquests, and consequentially the best cooks and their recipe collections were much in demand. Nevertheless, it was during the 19th century that fine cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and recording the recipes that were being prepared for the better households. By the time we get to the twentieth century, cooking publications were starting to become popular as a result of better eduction, people having more spare time and having more disposable income. |
We hope you enjoy this Barbecued Pork recipe.
