Archive for » December 18th, 2007«

Melt In Your Mouth Pork Tenderloin

I know I posted a zaar recipe yesterday but I am real busy today with a load of meetings, so even though I have a few recipes in hand to post, I will post another zaar member recipe today.

Saves time for me as I don’t have to type in the recipe just a quick copy paste job and if the recipe I have tried is awesome why not give someone else’s recipe some love.

Tried this one yesterday, yummy, both me and my husband enjoyed this, aromas that waft through the house while cooking, very appealing to the nose. If you would like to read more reviews on this recipe or see more recipes by this chef click here. Will post another of mine tomorrow, a yummy fish curry.


4 lbs pork tenderloins (I only made 2lbs of pork, but I did follow marinade and gravy amounts exactly, I knew there would be too much sauce but didn’t want to detract from any of the flavours.)


3 to 12 hours
1/2 Cup pineapple juice
1/4 Cup soy sauce
3 Scallions (stems only finely chopped)
3/4 Cup dry white wine

Gravy for roasted pork

1 Package knorr demi-glace
1/2 Cup sweet and sour plum sauce
1 Tablespoon honey
2 Tablespoons cornstarch
1/2 Cup water


1. Place pork in marinade, turning often to make sure meat is completely exposed to the mixture.

2. Place meat and marinade into roasting pan in a 475 degree oven for 15 minutes.

3. Lower temperature to 325 degrees and cover with aluminum foil.

4. Cook for 3 hours.(because I was only cooking 2lbs of pork tenderloin I did reduce cooking time.)

5. Remove meat from roasting pan to a platter and allow it to rest 1/2 hour before slicing and serving.

6. For the Gravy: Dissolve corn starch in water and add the ingredients for the gravy (above) to the juices left in the roasting pan.

7. Heat on stove top, on medium heat and stir until it thickens.

8. It’s ready to serve with stir fried mushrooms, broccoli, red sweet pepper, cauliflower and carrots!

I served mine over stir fried vegetables as suggested very good.

All photo’s taken by me unless otherwise stated.

Sheila's Peppered Lamb Chops

I haven’t posted a recipe from a zaar member in awhile and I have tried a few, so I thought I would do one today. I made this a few nights ago and I have to say the chops were delicious. I was concerned with using soy sauce with lamb chops as soy is so strong and I thought it might over power the lamb, but all the flavours worked well and the end result wonderful. I served mine over creamy polenta with buttery, garlic, spinach with mushrooms, red pepper and bacon Yum. If you want to read all the reviews for this recipe or see more photo’s click here


4 Lamb loin chops
2 Tablespoons soy sauce
1 Tablespoon olive oil
1 Tablespoon red wine vinegar
2 Teaspoons crushed peppercorns
1 Teaspoon Dijon mustard
1/4 Teaspoon thyme
1 Clove garlic, minced


1. Combine all ingredients and marinate at least 1/2 hour.

2. Broil or grill to desired doneness.

Serves 2

All photo’s taken by me unless otherwise stated.