Wednesday, October 26, 2005

So long, pork

Stir-Fried Pork Teriyaki
Big Kitchen Instruction Book Copyright 1998

1 ½ pounds pork tenderloin (I used some pork loin too)
1/3 cup teriyaki sauce
1/3 cup pineapple juice
1 tablespoon honey
1 tablespoon oil
1/8 teaspoon garlic powder

Cut meat into bite-size pieces. Mix remaining ingredients and pour over meat in a non-reactive bowl. Cover and let stand at room temperature for about 30 minutes. (I marinade in the fridge overnight.) Spray a skillet with non-stick spray, and heat over medium temperature. Transfer meat and a little of the marinade to skillet. Cook for about 5 minutes, stirring to brown meat on all sides. Reduce heat and simmer for about 10-15 minutes, adding a little more marinade from time to time to keep the meat from drying out. Serve over rice. (I made fried rice.)

Makes 4-6 servings.

This isn’t an attractive recipe and it isn’t fancy but it only has a few ingredients and it tastes good. I’ve actually made this several times. I probably won’t make it again as my husband informed me tonight, after over five years of eating pork together, that he doesn’t like pork. This was said before eating this so don’t blame this recipe.

The Big Kitchen Instruction Book isn't really all that big. It does cover a bit of everything but it's not really all that extensive. The recipes are down-to-earth, nothing out of the ordinary but good. That's just what you want sometimes.

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