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 FROM:
MIKE CROUCH (NNBB09A)
Servings: 8 servings
Barbeque Pork *** (Nnbb09a) Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat; Pork
The History of Recipes
Written recipes as an idea can be traced far back into distant history, in fact as far back as the Egyptians, and possibly even further. Having said that, generally, these early cookbooks were just primitive hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to experts are some stone tablets in Sumerian which show the preparation 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 tried it feel `blissful`. Later on, in The time of the romans 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius recounts how the roman meals were divided into starters, entrees and desserts, something that is very familiar to us today. Aspicius informs us how the chefs of Roman times were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs like basil, fennel and dill. Continuing our culinary historical journey, we find some interesting books from the 1300s : a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the spicy food that is popular today, but rather recipes for the types of meals on the menus of the rich and powerful of that period. Later, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the East, including spices like coriander, basil and rosemary. The introduction of these new foods and spices created an outbreak in manuscripts on cookery, many of which still exist in private libraries. During the next few hundred years, the rich and powerful families of Europe competed with each other to serve up the best banquets, and as a result the best chefs and their recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. By the advent of the 1900s, cookery publications are in high demand, due to increased literacy, people having increased spare time and disposable income. Like it or not, the introduction of TV brings us cooking programs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Barbeque Pork ___ (Nnbb09a) recipe.
