Sunday, 28 June 2015


Susan Becker

3 pounds Pork Tenderloin
Cut Into 4 Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon
Minced Onions
½ teaspoons Garlic Salt
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt
1 dash Pepper
¾ cups Brown Sugar

Preparation Instruction: Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork. Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.

Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.


Pork Tenderloin with Bok Choy
2 tablespoons vegetable oil
1-1/2 pounds (2 small) pork tenderloin, trimmed and cut crosswise into 1-inch slices
1/2 cup chicken, stock
1 tablespoon granulated sugar
1/4 cup soy sauce
3 green onion, thinly, sliced, divided use
2 cloves garlic, minced
6 thin slices gingerroot, or 1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
pinch each ground cloves and black pepper
6 cups coarsely chopped bok choy, (6 to 8 stalks bok choy or 1 pound baby bok choy)
2 teaspoons cornstarch

1) Heat oil in a heavy bottomed skillet. When almost smoking, add pork and cook until lightly browned, 2 to 3 minutes per side.
2) Add stock, sugar, soy sauce, two sliced green onions, ginger, garlic cinnamon, cloves and pepper to pan and bring to a boil. Cover and simmer over medium-low heat for 6 minutes, turning once, or until pork is done.
3) Increase heat to high and return contents of pan to a boil. Stir in bok choy and cook for just 2 minutes more. Dissolve cornstarch in 2 teaspoons water and add to pan and cook, stirring, for 1 minute, or until thickened and bok choy is tender-crisp. Serve sprinkled with remaining green onions. Yield: 4 servings.**oneperfectbite* 11/10/2016