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New reads!
Whomp whommpp.
After teasing you all for some time (even though I haven’t brought it up in a while), I finally created a new recipe page for you all munchers. It’s nothing great and different that you all haven’t had before. But these are a handful of my favorite recipes that I make on a weekly basis! So go check them out!
::VIEW THE RECIPES::
Cooking and sharing with you!
Well, I’ve had a few requests to post recipes of some of the things I make for my din–din. But, I won’t post these just yet, all you readers, you! You’re going to have to sit still and I will push the pages live once I make enough to be post–worthy, decked out with photos and directions to help. Hehehe! Some of soon–to–come recipes are here in this post. Exciting!
SNEAK PREVIEW:
I’ll have more to post in the next few days. I’ve been slacking, because it’s been pretty busy lately. Getting my Christmas Party dress out of storage, and trying to find my heels to match, getting the Secret Santa stuff ready, and getting ready to move into a new place, and packing for HOME. More details to come!
Pork Tenderloin
INGREDIENTS
This marinade is good for 2lbs of meat. You can use any type of steak or, of course pork. I use pork tenderloin.
¼ cup Soy Sauce
1 tbsp Brown Sugar
1 tbsp Fresh Ginger, peeled and grated
2 Garlic Cloves – crushed
2 tbsp Lemon Juice
2 tbsp Sesame Oil
Lots of freshly ground Pepper
DIRECTIONS
- Combine all ingredients and marinade overnight in fridge. I usually put the meat and the marinade in a ziplock bag and turn it a few times to make sure that the meat is covered with the marinade. I often only marinade it for a few hours, which is plenty of time.
- Before marinading pork tenderloin, take the thin membrane off. You do this just by pulling it off. For best results also remove the tough tendons. They are the white ‘stuff’ on the meat which can not be pulled off but has to be cut off.
- Cut the meat through the middle, but not all the way through, so that when it opens up, it looks like a book i.e. attached in the centre. By doing this you get more flavour as the meat has more surface to marinate in.
- Cook on the BBQ over medium low heat for approximately ten minutes. Since I don’t have a BBQ, I use the George Forman Grill, which takes a bit longer.
- I usually serve this with boiled carrots, asparagus, and some roasted potatoes.
Prep time: 2-10 hours (DEPENDING) | Serves 2 | Cook time: 10-15 minutes | READY IN 15 MINUTES!
