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Old 10-16-2006, 11:32 AM   #11
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Join Date: Jan 2006
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Use SO little nutmeg that it is not discernible, in my opinion. It is a "hint"--what is that sort of thing.
Rosemary and sage.
Onions with the soup.
But what/how are you cooking it?
I'd brown it very well on all sides. Put in a heavy pan (le Creuset) on a bed of onions. Pour the soup over along with some stock. Add 1/4C marsala or such. Sprinkle with the herbs.
Cover and roast @300* for 2+ hours (it needs to come up to temp and then cook).

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Old 10-18-2006, 05:47 PM   #12
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Today, I tried out the crockpot pork recipe I posted previously in this thread, with a couple of changes. I knew for sure I had some honey, but I couldn't find it, so I substituted brown sugar. I had a little "spill" with the soy sauce, getting about double the 2 tbls the recipe called for. It didn't make the cooking liquid too salty, but I thought it tasted a little too "soy", so I added a little more orange juice, sugar and catsup to round it out. If it ends up being to strong, I'll add a little chicken broth or water before I thicken the juices with cornstarch.
I quartered a large sweet potato, and cooked that along side the pork loin. All those slices need are a pat of butter and a fork.
Everything is out of the crockpot and standing now.
For another side dish, I have some lovely fresh snow peas that I think I'll add to a boxed rice mix along with some canned chinese vegetables. Then we can spoon the sauce on the sliced pork and the rice.

I'll let you know how it turns out.

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Old 10-18-2006, 06:03 PM   #13
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Lose the canned soup. That is SO Sandra Lee! Try this instead. You'll never regret it.

Caine's Chinese Dragon

3 ˝ to 5 pound boneless pork loin
1/2 tsp salt
1/4 tsp ground pepper

1/2 cup hoisin sauce
1/4 cup soy sauce
2 Tbs tomato paste

1 Tbs Chili Garlic sauce
2 Tbs rice vinegar
2 Tbs firmly packed brown sugar
1 Tbs grated ginger
2 tsp five-spice powder

1 small green mango
1/3 cup crushed pineapple
2 tsp lemon juice
2 Tbs Pineapple vinegar
1/4 tsp crushed red pepper (optional)
1/2 small red bell pepper, julienned
4 scallions, thinly sliced
1 cup chopped dry roasted unsalted peanuts

1. Combine hoisin sauce, soy sauce, tomato paste, chili garlic sauce, rice vinegar, brown sugar, ginger, and five-spice in a medium saucepan. Simmer over low heat for 10 minutes. Remove from heat; allow marinade to cool.

2. Trim excess fat from loin, season with salt and pepper. Then place in a large plastic bag. When marinade has cooled, pour into plastic bag, squeeze out any excess air, and close with a twist tie. Allow to marinate for at least 1 hour (preferably overnight), refrigerated.

3. Preheat oven to 350°F. Place the loin on a rack in a shallow roasting pan and cook for 20 to 30 minutes per pound, or until internal temperature is 160°F. Allow loin to rest for 10 to 15 minutes, covered with foil, before slicing.

Slice thin and serve garnished with mango, pineapple, scallions, bell pepper, and peanuts.

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