PORK: This is a good and easy way to serve minced pork.

PEARLY MEATBALLS 珍珠肉丸:




1 cup glutinous or “sticky” rice

18 oz. minced pork

2 tbsp. dried shrimp

3 stalks green onion, chopped

2 tbsp. finely chopped water chestnut


seasoning:

2 tsp. salt
1 tbsp. dark soy sauce
1 tsp. sugar
3 tbsp. tapioca starch
½ tsp. white pepper
½ tbsp. rice wine


sauce:

2 tbsp. oyster-flavoured sauce
½ tsp. sugar
2 tsp. tapioca starch mixed with1 tsp water ¼ tsp salt
dash of sesame oil



Wash and rinse glutinous rice and soak it in water to cover overnight. Drain and spread rice out on a large plate. Soak dried shrimp with enough water to cover for 1 hour, drain and chop it fine.

In wok or non-stick saucepan, heat 1 tbsp. cooking oil over high heat until hot. Add dried shrimp and cook 1 minute, or until fragrant. Cool then add it, together with chopped green onion, water chestnut and the seasoning ingredients, into the minced pork. Mix well together.

Form meat mixture into balls about 1-inch in diameter. Roll each meat ball in the glutinous rice until well-coated. Arrange meat balls in a single layer in a large glass dish; & sit glass dish in a large bamboo steamer.

Fit steamer over a pot of boiling water. Cover pot with a lid and steam over high heat for 1 hour. Half way through the cooking process, open the lid and sprinkle ½ cup cold water over the meat balls. Cover pot again and steam until ready. Drain cooking liquid in the dish into a saucepan.

Mix sauce ingredients together and add it into cooking liquid. Bring it to a boil and cook, stirring, until sauce thickens, adding some water if sauce gets too thick. Pour sauce over meatballs to serve.

PORK: Making your own Mo Shiu pork and serving it with home-made Mandarin pancakes might appear to be too much work. But give yourself a challenge & dazzle your family with it one day.

MO SHIU PORK 木須肉:




½ lb. pork; cut into thin strips

3 tbsp. cooking oil

2 Chinese dried mushrooms

1 small bamboo shoot, sliced

5-6 pieces dried wood ear (black fungus)

3 beaten eggs

3 stalks green onion; cut into long pieces + 3-4 thinly-sliced ginger



Seasoning for pork:

1 tsp. dark soy sauce
1 tsp. rice wine or dry sherry
1 tsp. tapioca starch


sauce:

1 tbsp. rice wine
1 ½ tbsp. dark soy sauce
1 tsp sugar
½ tsp. salt
1 tbsp. sweet bean paste



Soak mushrooms and wood ear in warm water until well softened. Drain and cut into thin strips. Marinate pork with seasoning ingredients for 30 minutes.

In a large non-stick skillet, heat 1 tbsp. oil over high heat until hot. Beat eggs with a little salt then pour beaten eggs into skillet. Rotate skillet to cover surface with egg. Cook until brown and set on underside; then flip it over to cook the other side. Remove from pan. When cooled, slice egg sheet into thin strips.

Add 2 tbsp. oil into skillet and heat it until very hot. Cook pork strips until no long pink. Remove with a slotted spoon. Add green onion, ginger, mushrooms, bamboo shoots and wood ear into pan. Toss together for 1 minute; then add in sauce ingredients. Return pork and egg and cook together until sauce has evaporated slightly and all the ingredients are well coated. Serve right away.


NOTE: Mo Shiu pork is traditionally served as fillings for mandarin pancakes. It can also be enjoyed as a dish to serve with rice.





MANDARIN PANCAKES: 簿餅



2 cups all purpose flour

¾ to 1 cup boiling water

3 tbsp. sesame oil



Put flour into a large bowl and gradually add boiling water, stirring continuously to mix water in with the flour. Continue stirring & mixing until dough is formed. When dough is cool enough to handle but still warm, knead dough with hand until smooth. Cover bowl with a towel and let dough rest for 30 minutes.

Cut dough in half. Transfer 1 portion to a floured board while keeping the other portion covered with a damp towel. Using a lightly-floured rolling pin, roll out the dough into ¼-inch thickness. Cut dough with a 3-inch cookie cutter into circles. Brush the top of 2 dough circles with sesame oil and stack them together, with 1 oiled surface facing the other oiled surface. Cover the pair with damp towel while continuing to make circle-pairs with the rest of the dough.

Roll out each pair of dough to a 6-inch circle. In a large lightly-oiled skillet over medium-high heat, brown each pair of dough on both sides. Remove from pan; then pull the two pieces of dough apart. Continue browning the rest of the pancakes.

Serve pancakes right away; or cool them completely, wrap well and freeze until needed.

PORK: This is indeed an easy recipe to follow, and don't be put off by the idea of deep-frying. Try it, you will like the result.

“KING DOU” STYLE PORK CHOPS OR SPARE RIBS 京都肉排:




1 ½ lbs. pork chops or meaty spare ribs

cooking oil for deep-frying

3 tbsp. tapioca starch


seasoning:

1 tsp. salt
½ tsp. sugar
¼ tsp. ground black pepper
½ tbsp. rice wine or dry sherry
½ tbsp. minced garlic


sauce:

1 tbsp. black Chinese vinegar
1 tbsp. tomato ketchup
¾ tbsp sugar
½ tsp. sesame oil
2 tbsp. water
1 tsp. hot sauce, optional




Cut pork chops or ribs into serving pieces. If using pork chops, pound the meat lightly with the back of a clever or meat hammer to tenderize. Add seasoning ingredients and marinate for 30 minutes. Add tapioca starch and mix in well.

In wok or deep non-stick saucepan, heat enough oil for deep-frying over high heat until very hot. Drop in pork pieces and cook for 4 minutes or until golden brown and tested done. Remove with a slotted spoon and drain on paper towels.

Pour off oil from pan and reserve it for other uses. Heat wok over high heat until hot and add sauce ingredients. When sauce starts to bubble in saucepan, return pork pieces. Toss well together until meat is coated with sauce; then remove from heat right away. Serve immediately.

PORK: This is a traditional recipe that has been referred to as the "fish-flavoured" way of cooking pork. But fish is not an ingredient at all.

FISH-FLAVOURED PORK魚香肉絲:



12 oz. leg of pork

10 dried wood-ear***

½ cup each of canned water chestnuts and bamboo shoot, cut into matchsticks

seasoning:

1 tbsp. dark soy sauce
1 tsp. rice wine or dry sherry
3 tbsp. cold water
2 tsp. tapioca starch


sauce:

1 tbsp. rice wine or dry sherry
1 tbsp. dark soy sauce
1 tsp. sugar
½ tsp. sesame oil
1 tsp. black Chinese vinegar
1½ tbsp. water
1 tsp. tapioca starch


1 tbsp. each green onion, ginger and garlic

1 tbsp hot & spicy bean paste

cooking oil


***wood-ear is dried black fungus, available in Chinese supermarket***




Slice pork into thin slices then julienne into ¼ -inch wide strips. Mix seasoning ingredients together and pour into pork strips. Mix well and let marinate for 30 minutes.

Soak wood ear in warm water until well-softened. Cut into julienne strips.

In wok or large non-stick saucepan, heat 3 tbsp. oil over high heat until very hot. Add pork strips, toss well and cook until no longer pink. Remove with a slotted spoon. Set aside.

Heat 1 tbsp. oil over high heat until hot and stir-fry garlic, green onion and ginger together for 1 minute. Add hot bean sauce & stir together to mix well. Add wood ear, water chestnut and bamboo shoots and toss together for 1 -2 minutes. Mix sauce ingredients together and pour into mixture in pan together with cooked pork. Toss well together to coat and cook until heated through. Serve immediately.

PORK: This dish of green beans flavoured with minced pork is on the menu of most Chinese restaurants. It is simple to prepare it at home too.

DRIED-COOK GREEN BEANS WITH PORK干扁四季荳:

1 lb. tender green beans                                              

¼ tsp. baking soda

6-8 oz. ground pork                                                    

2 tbsp. dried shrimp

1 cup cooking oil

salt and pepper

sauce:

   1 tbsp. bean paste                                        

   1 tsp. sugar

   1 tbsp. rice wine or dry sherry                     

   1 tbsp light soy sauce

   1 tbsp. chicken stock or water                                 

   1 tsp. tapioca starch

Rinse and trim green beans. Soak dried shrimp in arm water until softened. Drain and set aside.

Add baking soda to a large pot of water and bring it to a boil. Add beans and bring water back to a boil. Simmer beans for a few minutes until slightly tender. Drain, dry with paper towels and set aside.

Heat cooking oil in wok or large non-stick saucepan over high heat until hot and deep-fry   beans for 1 to 2 minutes. Remove & drain beans on paper towels. Season beans with a bit of salt to taste; then transfer beans to a serving plate to keep warm.

Pour off oil, reserving 1 tbsp. in saucepan, & save cooked oil for future use. Heat oil in pan over high heat until very hot & add dried shrimp. Cook for 1 minute until fragrant; then add in ground pork. Cook meat until no longer pink & season with a dash of salt if preferred. Mix sauce ingredients together and add into pork mixture. Cook together for 1 minute, tossing well to coat.  Pour meat and sauce over beans to serve.

PORK: This is a big family favourite & a nice 1-dish meal that includes meat, veggies and rice when you are rushed for time to cook.

BAKE PORK CHOPS WITH RICE焗豬扒飯:

1 lb. pork chops; cut into large pieces             

2 eggs, beaten

4 cups cooked rice                                          

2 tomatoes cut into large chunks

10 whole small button mushrooms                 

1 cooked carrot, cut into ½-inch pieces

1 onion, finely chopped                                 

1 celery stalk, thinly sliced

1 clove garlic                                                  

4 tbsp. cooked peas

sauce:

   4 tbsp. tomato ketchup                                

   1 ½ cups hot chicken stock or water

   2-3 tbsp. all purpose flour

seasoning for pork chops:

   ½ tsp. salt                                         

   ½ tsp. garlic powder

   1 tsp. sugar                                      

   ½ tsp. Maggi seasoning sauce

   1 tsp. brandy , optional                                

   1 tsp Worcestershire sauce

seasoning for sauce:

   1 tsp. salt                                                     

   1 tsp. brandy, optional

   ½ tsp Maggi sauce                                        

   2 tbsp. Worcestershire sauce

   freshly ground black pepper                        

   1 tbsp. sugar

cooking oil for deep frying

           

Pound pork chops several times to tenderize. Add seasoning ingredients and marinade for 30 minutes.  In a large saucepan, heat enough oil for deep frying to 370 degrees; or until bubbles rise quickly to the top when tested with a chopstick. Dreg pork pieces with a thin coating of flour and deep fry in the hot oil for 2-3 minutes, or until golden brown. Remove with a slotted spoon and drain on paper towers.

Drain off all except 2 tbsp. of the oil, strain, cool and reserve oil for other uses. Heat remaining oil until hot, add beaten eggs, scramble for 30 seconds; and then add cooked rice. Toss well together; then transfer to a heat-proof casserole. Put pork pieces on top of rice. Keep warm.

Preheat oven to 425 degrees F. Wash and dry saucepan and heat 1 tbsp. oil over high heart until hot. Cook garlic, onion, celery and mushrooms for 5 minutes or until softened; then add in carrots and peas. Add in tomato ketchup and the flour; reduce heat to low, and cook together 1-2 minutes, stirring continuously. Gradually add chicken stock or water and whisk in well. Add sauce seasoning ingredients. Simmer sauce for 5 minutes and adjust seasoning. Pour sauce over pork and rice in the casserole.

Bake in the hot oven for 5 to 10 minutes, or until golden brown.  Serve at once.

           

           

                                      

Cenote Zaci--Now only serves as natural swimming pool for tourists

Cenote Zaci near Valladolid in Mexico--This is one of many such sink-holes in Mexico which used to sustain life in the dry & arid land of the Yucantan Pennisula.

PORK: Coffee sauce might not be a traditional accompaniment to pork chops, but it's worth a try the next time you're planning a BBQ.

PORK CHOPS WITH COFFEE SAUCE:

6 pork chops, each about ¾-inch thick

Coffee Sauce:

   6 tbsp. fine grind instant coffee granules     

   ¾ cup ketchup

   3 tbsp. Worcestershire sauce                        

   1/3 cup molasses

   1 tsp. chilli powder                                      

   ¼ tsp. ground cinnamon + ¼ tsp. all spice                                                   

¼ cup cider vinegar

Add coffee granules to 1 ½ cups boiling water to make a triple-strength coffee. Combine ¾ cup coffee, ketchup, Worcestershire sauce, molasses and seasoning in a saucepan. Bring to a boil over medium-high heat; then reduce heat to low and simmer, stirring occasionally, for 30-45 minutes or until sauce is thickened.  Cool until ready to use.

Combine remaining coffee with cider vinegar and use mixture to marinade pork chops for 1 hour.

Remove pork chops from marinade and pat dry. Cook pork chops on a hot well-oiled barbeque grill over direct heat. Cook 1-2 minutes on the first side then start basting chops frequently with the coffee sauce. Cook 2-3 minutes more and turn chops over. Continue cooking and basting for 3-4 minutes or until meat is browned and tested done. Do not overcook

Season chops with salt and pepper to taste before serving. Serve with sauce.

PORK: My family love sauages, & this is a favourite recipe that never failed to please.

MIX SAUSAGES WITH CABBAGE, ONIONS AND APPLES:

4 each of weisswurst, bratwurst and knackwurst sausages

2 large red onions, sliced                                            

2 large apples, cored and sliced

1 lb. red cabbage cut into small wedges                      

3-4 tbsp. cooking oil

1 tsp. caraway seeds, optional                                                  

salt and pepper

Bring a large pot of water to a boil. Prick sausages with a sharp knife and cook them in boiling water for 4 minutes. Remove and drain them on paper towels. Add cabbage to the water and cook them until soft. Drain well.

Heat 1 tbsp. oil in a heavy non-stick skillet over medium-high heat until hot and cook onions until it begins to soften. Add apples, cover and cook over low heat until apple is soft. Add cabbage, salt and pepper to taste and caraway seeds. Cook mixture for 1-2 minutes or until heated through. Transfer mixture to a serving platter to keep warm.

Rinse and dry skillet and return it to medium-high heat on stove. Heat 2 tbsp. oil until very hot and cook sausages, in batches, until they are well-brown on both sides.

Transfer sausages to the bed of cabbage mixture on serving platter to serve

PORK: Surprise your family with a special breakfast of eggs and home-made sausage patties from this collection.

ASSORTED HOME-MADE SAUSAGE PATTIES:

SPICY PORK SAUSAGE:

   2 ½ lbs. lean ground pork                

   1-2 whole dried chilli peppers

   3-4 cloves garlic, chopped               

   2 tsp. paprika

   1 tsp. dried oregano leaves              

   ½ cup vinegar

   ½ tsp. ground cinnamon, ground coriander seed and salt

   ¼ tsp. each ground ginger, nutmeg and pepper        

Cut dried chillies into small pieces, cover with boiling water and let soak for at least 30 minutes before using.

Combine drained chilli peppers, pork, garlic and seasonings in a glass bowl. Add vinegar and mix in well to blend. Refrigerate, covered, for 24 hours. Form into patties; and stack patties between circles of wax papers. Wrap patties well with a double thickness of cling wrap. Freeze until needed.

Thaw and cook sausage patties in 1 tbsp. oil in a non-stick skillet over medium-high heat until browned and no longer pink.

ALSATIAN SAUSAGE:

   1 lb. ground pork                             

   ¼ lb. lean ground beef

   2 tbsp. grated onion                         

   1 clove garlic, minced

   ¼ tsp. black pepper   + ½ tsp. salt

   1 medium green pepper

   1 tbsp. each chopped green onion, parsley and chives

   ½ tsp. each poultry seasoning, ground nutmeg and dried leaf thyme

Process green pepper in food processor until very-finely chopped. Add it to rest of ingredients and mix well together. Shape meat mixture into 2 rolls of 1½-2-inch diameter. Wrap in double thickness of plastic wrap and refrigerate for a few hours before using.  When ready to use, cut into thick slices and fry or broil.

 

LAMB & BACON SAUSAGE:

   1 lb. bacon                                       

   1 lb. ground lamb

   2 cloves garlic, minced                    

   ½ tsp. salt + ½ tsp. black pepper +    ½ tsp. leaf savoury

Process bacon in food processor until finely chopped. Mix well with remaining ingredients and shape into 2 rolls. Wrap in double thickness of plastic wrap and refrigerate until ready to use. Cut into thick slices and fry or grill until done.

ITALIAN SAUSAGE:

   1 lb. ground veal                              

   ¼ lb. ground pork

   2 oz. prosciutto, finely chopped      

   1 egg

   ¼ cup grated Parmesan cheese         

   1 tbsp. chopped parsley

   ½ tsp. each dried leaf basil, dried leaf thyme and fennel seeds

   ¼ tsp. each minced garlic and pepper

Combine all ingredients, mixing well. Wrap and refrigerate. Cook as before.

BREAKFAST SAUSAGE:

   1 lb. ground pork                             

   2 tbsp. chopped parsley

   1 tbsp. chopped chives                    

   1 tsp. salt

   1 dash garlic salt

Combine all ingredients, mixing well. Shape into a roll 2-inch in diameter. Wrap and refrigerate. Pan fry or grill to cook.

           

PORK: Instead of labouring over roasting turkey, serving ham, especially with a nice sauce as gravy, is simple to do and festive enough for family gatherings and celebratory occasions.

HAM BRAISED IN MEDEIRA WINE:

10 lb. ham, preferably sugarplum ham                                                                  

1 large onion, sliced

1 large carrot, sliced                                                    

1 tbsp. butter + 1 tbsp. oil                                                                   

1 ½ cups Madeira wine

 2 ½ cups beef stock                                                    

½ tsp. allspice

4 sprigs parsley                                                           

1 bay leaf

2 tbsp. flour + 2 tbsp. cold water

Preheat oven to 325 degrees F. Sauté onion and carrot in butter and oil in a large roasting pan over medium-low heat for 10 minutes or until lightly browned. Remove the skin and all but 1/8-inch of fat from the ham and make ½-in deep slashes all over the meat with a small sharp knife. Place ham over the vegetables in the roasting pan.

Put the wine and stock in a saucepan over medium heat. Add allspice, parsley and bay leaf. Cover pan, bring to a simmer and cook 1-2 minutes. Pour wine mixture over the ham and vegetables. Cover loosely with foil and bake for about 2 ½ hours. Baste ham with sauce every 20 minutes.

Transfer ham to a cutting board. Strain liquid into a saucepan and skim off fat from the surface. Blend the flour with water and whisk it into hot liquid. Bring to a boil and simmer for 3 minutes, or until slightly thickened. Adjust seasoning with salt and pepper to taste. Slice ham and arrange slices alternately with pineapple slices on serving platter. Pour sauce into a sauce boat and serve with ham.

BEEF STOCK:

2 lb. beef shank, cut into chunks                                

1 onion, quartered

1 carrot, cut into chunks                                             

1 large tomato, halved

1 parsnip, cut into chunks                                           

1 turnip, cut into chunks

1 leek                                                                          

4 black peppercorns

2 tbsp. butter                                                               

15 cups water

additional beef bones if desired, optional

Wash bones, if using, and remove excessive fats. Cover beef and bones with the water in a large saucepan. Cover pot & bring to a boil over high heat. Reduce heat and simmer over medium-low heat for 1 hour. Skim and remove the surface fat and floating particles, and strain.

Melt butter in large stock pot, sauté vegetables over medium heat for 10 minutes, being careful not to let vegetables burn.  Add the strained liquid, cover pot & bring to a boil. Then reduce heat & simmer stock for 2 hours.

Strain the stock again. Cool and keep in refrigerator until needed. Remove excess fat before using.

The Kukulcan Temple at the top of the pyramid

The observatory at Chicchen Itza, Mexico

The famous Chicchen Itza ruins in the Yucatan Penninsula in Mexico

PORK: Pork chops are so much tastier with stuffing which not only imparts flavour to the meat, but makes chops less prone to being over-cooked.

STUFFED PORK CHOPS:

6 large loin pork chops on the bone                            

 2 tbsp. sherry

 4 dried figs                                                                 

 1 tbsp. butter

 2 tbsp. olive oil                                                                       

 1 small onion, finely chopped

 2 cloves garlic, crushed                                              

 1 large Granny Smith apple

 2 tbsp. slivered almonds; lightly toasted                     

 1 tbsp. finely chopped sage leaves

 salt and pepper & cooking oil

Bring sherry and 1 tbsp. water to a boil in a small saucepan. Transfer to a bowl and add figs. Soak figs in the hot sherry mixture for about 20 minutes. Chop figs finely and reserve soaking liquid. Peel, core and grate apple.

Heat butter and 1 tbsp. olive oil in a skillet over medium heat until hot and add garlic and onion. Cook mixture for 3-4 minutes, or until onion is softened. Add apple, figs and reserved liquid and simmer for a few minutes more, or until most of the liquid has evaporated. Remove pan from heat and stir in the almonds and sage. Add salt and pepper to taste and let cool.

Trim pork chops of excess fat and make an incision into the middle of each chop from the side, being careful not to cut right through. Fill the pocket with about 1 ½ tbsp. apple and fig stuffing, pushing it well into the cavity. Brush chops all over with 1 tbsp. olive oil and season with salt and pepper.

Preheat oven to 400 degrees F.  In a heavy skillet with oven-proof handle, heat 1-2 tbsp. oil over medium-high or high heat until hot. Cook pork chops, 3 at a time, searing on one side for 3-4 minutes to brown, then transfer to a plate to keep warm. Arrange all the chops, browned-side down in skillet and transfer to oven.  Cook chops for 9-10 minutes, or until meat is cooked through. Let stand for 5 minutes before serving.

PORK : A Vietnamese friend shared this nice recipe with me years ago. Just adjust the amount of sugar to taste, and the recipe should work out well.

VIETNAMESE STYLE PORK CHOPS WITH RICE NODDLES:

3 pork chops                                        

1/2 of a 12 oz pkg. dry Vietnamese or "bahn pho" rice noodles

1 tbsp. finely chopped lemon grass                

1 tsp. finely chopped shallots

1 clove garlic, minced                                     

½ red hot chilli, diced                         

1 tbsp. finely chopped peanuts--optional, +1 tbsp. fried minced shallot for garnish

marinade:

   ½ tsp. sugar                                      

   1 tbsp. fish sauce

   1 tsp. finely chopped lemon grass   

   1 tsp. finely chopped shallots

   1 tsp. minced garlic

seasoning:

   1 tsp. fish sauce                               

   1 tsp. sugar

   1 tbsp. water

sauce:

   5 tbsp. fish sauce                             

   4 tbsp. sugar or to taste

   3 tbsp. lime juice                             

   2 tbsp. white vinega

   2 tsp. minced garlic                          

   6 red chillies

   6 tbsp. water

Oil for deep frying

Pound pork chops with a meat mallet. Add marinade ingredients and marinate chops for 2 hours. Remove chops and pat dry with paper towels. Heat enough oil for deep frying in wok or large saucepan until tested hot enough. Deep fry pork for 4-5 minutes or until cooked.  Set aside.

Pour off all but 1 tbsp. oil from pan and reserve for other uses. Heat pan up until hot and cook shallot, lemon grass, garlic and chillies until fragrant. Return pork chops to pan together with seasoning ingredients. Simmer together until liquid has evaporated.

Cook rice noodles, following package instructions, in salted boiling water until soft, drain and place in the serving plate.

Arrange pork chops on top of noodles. Sprinkle chopped peanuts, if using, and the fried shallot over pork chops. Mix sauce ingredients together and pour over everything to serve. Alternately serve sauce on the side with the dish.

PORK: Cranberries and orange juice seem to go well with pork to make for an appetizing meal.

PORK WITH CRANBERRIES AND ORANGE:

4 lb. boneless pork                          

3 tsp. dried rosemary

3 tbsp. fresh-grated orange peel                      

juice from 2 oranges

½ lb. fresh cranberries                                    

3 tbsp. brown sugar, or to taste

salt and pepper                                               

½ cup olive oil

 cooking oil

Cut pork into ¼-inch slices. Dip slices in olive oil; then season with salt and pepper. Spread rosemary on a plate. Dip each piece of pork into rosemary to coat. Set aside.

In a non-stick saucepan over medium-high heat, combine cranberries with sugar, orange juice and 2 tbsp. of the orange peel and bring mixture to a boil. Cook until thick; and taste for sweetness. Transfer to a bowl and keep warm.

Rinse and dry pan and add cooking oil to heat over medium high heat until very hot. Fry pork slices in batches for 1-2 minutes on each side, or just until no longer pink, but do not overcook. Transfer cooked pork to a heated platter, arranging pieces to overlap decoratively. Keep warm while cooking the rest.

Spoon cranberry sauce down the center of the meat and sprinkle remaining orange peel over the top to serve

Pork: If you like roasted pork loin which is lean meat that needs a lot of added flavouring, you will like this easy to follow recipe.

LEMON GINGER PORK LOIN ROAST:

4 lbs. boneless pork loin roast

marinade:

   ¼ cup lemon marmalade                              

   2 tbsp. sherry

   2 tbsp. chopped ginger                                 

   2 tsp. minced garlic

   2 tsp. Dijon mustard                                    

   2 tsp. dark soy sauce

   2 tsp. sesame oil                                          

   1 tsp. grated lemon rind

salt and pepper

Trim pork of any excess fat and place in a large re-sealable plastic bag. Mix marinade ingredients together and pour over meat and rub it in all over the meat. Refrigerate for at least 4 hours or up to 24 hours. Rotate bag occasionally.

Preheat oven to 350 degrees F. Remove roast from bag, leaving as much marinade as possible clinging to the meat. Add salt & pepper to taste; tie meat up with kitchen strings and set it on rack in roasting pan. Roast for roughly 30 minutes per lb--or until juices run clear when roast is pierced, or when an instant-read thermometer inserted into the roast registers 155 degrees F.

Let stand 15 minutes before carving into thin slices. Serve pan juices with the meat.