Last week I tried a new recipe, Mandarin Pork, that was cooked on the grill. It was really easy to make and very good. When I found this recipe in a magazine, it included recipes for two different dipping sauces. I did not make either, as I had some sweet chili sauce in my refrigerator that I needed to use up. So, I can’t vouch for the sauces, but I will include the recipes. I thought the pork was very good with the sweet chili sauce. For an easy fix, buy bottled sweet-and-sour sauce. Your guests don’t have to know you didn’t make it yourself!
MANDARIN PORK
Makes 6-8 servings
■ 1 cup soy sauce
■ 1/2 cup vegetable oil
■ 3 Tbsp honey
■ 1 Tbsp ground ginger
■ 1 Tbsp ground mustard
■ 1 garlic clove, minced
■ 2 pork tenderloins (3/4 to 1 lb each)
SWEET-and-SOUR SAUCE
■ 1/2 cup orange marmalade
■ 2 Tbsp vinega
■ dash salt
■ 1 Tbsp diced pimientos
■ 1/8 tsp paprika
FIRE-HOT MUSTARD
■ 1/4 cup boiling water
■ 1/4 cup ground mustard
■ 1/2 tsp salt
Combine the soy sauce, vegetable oil, honey, ginger, ground mustard and garlic in a plastic bag or shallow glass dish. Add pork and turn to coat. Seal tight and refrigerate overnight, turning several times
Meanwhile combine sweet-and-sour sauce ingredients in a small bowl. Cover and chill. In another bowl, stir boiling water into the mustard, add salt and stir until smooth. Cover and let stand for one hour, then chill.
Drain the meat, discard marinade. Grill covered, over medium heat, turning occasionally, for 18 to 20 minutes, or until the meat thermometer reads 160 degrees. Let stand for 5 minutes before cutting into thick slices.
Serve with the sauces for dipping.
Here is a handy tip for measuring the honey: spray the tablespoon with cooking spray before measuring. The honey slides right out! Also, I recommend taking the sauces out of the refrigerator 20 to 30 minutes before serving.
If you have a recipe to share, please send to [email protected], or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks, and Happy Cooking!
