CHINESE B B Q PORK
- 3 lb. pork tenderloin
- 1/4 c. sherry
- 1/2 tsp. salt
- Pepper
- 1 clove garlic, crushed
- 1/2 tsp. ginger
- 1/2 c. soy sauce
- 1/4 c. sugar
- 1 tsp. salt
- 1 tsp. food flavoring
Marinate 2 hours. Turn and baste a few times. Bake at 375 degrees
on rack for 1 hour, basting several times. Cool and slice thin.
Serve with side dish of ketchup, hot mustard, sesame seeds to
dip tenderloin in.
CREAMED GREEN BEANS
- 1 smoked pork tenderloin (1 - 1 1/2 lbs.)
- 1 lg. onion, diced
- 2 ribs celery
- 1 sm. bunch parsley, tied
- 3 lg. carrots, sliced
- 2 bay leaf
- 6 c. fresh green beans, stems removed
- Salt & pepper to taste
- 1 pt. sour cream
- 5-6 qt. water
- 2 med. potato, peeled & cubed
Place smoked tenderloin, onion, celery, parsley, bay leaf
in 8 quart stockpot. Add 5-6 quarts of water or 3/4 pot. Simmer
for about 2 hours or until tenderloin is fork tender. Remove
tenderloin to platter. Remove celery, parsley, bay leaf and
discard. Save cooking liquid. To liquid in pot, add beans,
potato and carrot. Cook until fork tender. Skim any visible
fat from surface. With potato masher, mash green beans/potato/carrot
to a coarse puree. Cube tenderloin and return to pot. Add
sour cream and salt and pepper to taste. Heat gently, if necessary
but do not boil.
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