Peanut Crusted Pork Satay

A few months ago at a Pampered Chef party I purchased a little cookbook titled, "Grill it Quick" because I figured it would give hubby and I some new idea for grilling out. I put it in my massive collection of cookbooks and kind of forgot about it until last week. As I was browsing through it this recipe for Peanut Crusted Pork Stay caught my attention because it contains cilantro and pork - two of hubby's favorite things. The Asian influenced marinade sounded delicious too - soy sauce, garlic, brown sugar, lemon juice. So a couple of days ago when the sun was shining I made the marinade and put it in the fridge only for it to begin pouring down rain by the time we were ready to eat dinner. No outdoor grilling this time. I used my handy dandy indoor grill and the pork still turned out delicious! Very moist and succulent. I had a little bit and the rest was devoured by my carnivorous husband. This recipe is a definite keeper! If you don't like pork you could also substitute chicken breasts!

Peanut Crusted Pork Satay
From The Pampered Chef Grill It Quick Cookbook
Printable Version

Ingredients
1 pork tenderloin (about 1 ¼ lbs)
¼ cup soy sauce
2 tablespoons fresh lemon juice
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
3 garlic cloves, minced
¼ teaspoon cayenne pepper
¼ cup chopped fresh cilantro
2 tablespoons creamy peanut butter
1 tablespoon water
¼ cup dry roasted peanuts, finely chopped

Directions
Prepare the marinade by whisking together the soy sauce, lemon juice, vegetable oil, brown sugar, garlic, cayenne, and cilantro in a small bowl. Pour ¼ cup of the marinade into a separate container and save for serving. Add the peanut butter and water and whisk again.

Set aside. Slice pork tenderloin lengthwise into two strips. Thinly slice the strips crosswise and place in a large resealable container. Pour the marinade over the pork, seal, and toss to coat. 

Marinate for at least half an hour in the refrigerator. When ready to grill remove pork from marinade and discard marinade. If desired evenly thread pork onto skewers. Grill for 5-6 minutes, turning once, until grill marks appear and the pork is barely pink in the center. 

Remove from the grill. Press one side of the skewers into peanuts and serve with the saved extra marinade.

Herb Marinated Pork Tenderloin (Gluten Free)

One of my neighbors recently had a baby so I helped coordinate some meals to take to the family. They are eating Gluten Free for health reasons so I scoured the internet looking for a gluten free main dish and decided on this herb marinated pork from Ina Garten. Not only is it simple, the ingredients are easy to find. I ate a teeny slice of this just so I could try it and it was very juicy. The marinade, made up of lemon zest, garlic, rosemary, and mustard shines through. It also showed me that Gluten Free really isn't that difficult and doesn't mean you have to sacrifice on flavor!

Gluten Free Herb Marinated Pork Tenderloin
Modified From Ina Garten
Printable Version
Ingredients
Zest of half a lemon
Juice of one lemon
Olive oil
2 cloves of minced garlic
1 tablespoon fresh rosemary, minced
1 teaspoon Dijon mustard
Kosher salt
Freshly ground black pepper
1 lb pork tenderloin

Directions
Combine the lemon zest, lemon juice, 1/3 cup olive oil, garlic, rosemary, mustard, and a sprinkle of salt in a one gallon resealable bag. Add the pork and turn to coat with the marinade. 

Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours or overnight. Preheat the oven to 400 degrees. Remove the pork from the marinade and sprinkle with salt and pepper. Heat a couple of tablespoon of olive oil in a large oven proof saute pan over medium-high heat. Sear the pork on all sides until golden brown. 

Place the pan in the oven and roast for 10 - 15 minutes or until the meat registers 137 degrees at the thickest part. Transfer the pork to a platter and cover tightly with foil. Allow to rest for ten minutes. Carve in 1/2 inch diagonal slices. Season with salt and pepper (if desired) and serve warm at room temperature. 

Saying Farewell to the South with Carolina Pulled Pork Barbecue

This is going to be my last post while living in Virginia. Hubby and I are moving out today and headed to Michigan to spend time with our families before the BIG move to Okinawa, Japan. I wanted to make my last post from the south a good one and decided to pay homage to the wonderful barbecue that is a staple here in Southern Virginia: Carolina Style Pulled Pork Barbecue that is so easy and delicious that even a Northerner like myself can pull it off! 

While living in Virginia, hubby and I have tried lots of different BBQ, and though I am not much of  a pork eater, I actually enjoy it this way, with tangy vinegar and lots of spices. The meat is so tender it literally falls apart. I served this at a dinner I hosted for my hubby and his co-workers. Everyone really seemed to enjoy it and it was perfect for a large group.  


Although my posting may slow down a bit while we are in transition, I will keep posting recipes and have some great ones to share next, so keep stopping by! 

Farewell to the South Carolina Style Pulled Pork Barbecue
Recipe from Savour Fare
Printable Version
Ingredients
2 onions, quartered
2 tablespoons brown sugar
1 tablespoon smoked paprika (I didn't have any so used regular paprika)
2 teaspoon salt
1/2 teaspoon ground black pepper
1 (4-6lb) pork butt or shoulder roast
1 tablespoon liquid smoke
1 cup cider vinegar
1/3 cup Worcestershire sauce
1 1/2 teaspoon crushed red pepper flakes
2 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic 
1/4 teaspoon cayenne pepper

Directions
Place onions in the crock pot. Blend together the sugar, paprika, salt and pepper and rub over the roast.

Place the roast in the crock pot and drizzle the liquid smoke over the roast.
Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic, and cayenne pepper and whisk together. Drizzle about 1/3 of the marinade mixture over the roast. Cover and refrigerate the remaining marinade. Cook the roast on low for 8-10 hours. Remove the meat carefully and using a slotted spoon discard the onions. Place in a large bowl.

 Shred the meat with two forks. Return the meat to the crock pot and stir to cover the meat with the juice. Pour half of the marinade over the meat and stir again. 

Keep on warm until ready to serve. Use the leftover marinade as a drizzle on sandwiches. *In the south the use white buns, of course!*