Pork Tenderloin Kebaps

PORK TENDERLOIN KEBABS

Pineapple stars in the marinade as well as the skewers. Serve these with Mango Salsa and basmati rice.

3/4 cup low-sodium soy sauce
1/4 cup honey
1/4 cup pineapple juice
1/4 cup fresh lime juice (about 2 limes)
1 1/2 tablespoons grated peeled fresh ginger
1 tablespoon olive oil
2 teaspoons minced garlic
1/4 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
2 pounds pork tenderloin, trimmed and cut into 32 pieces
32 (1-inch) cubes fresh pineapple (about 1 medium)
16 (1-inch) pieces red onion (about 1 small)
Cooking spray

Combine first 9 ingredients in a large zip-top plastic bag; add pork. Seal bag and marinate in refrigerator 1 hour, turning occasionally.

Prepare grill.

Remove pork from bag, reserving 1/2 cup marinade. Thread 4 pork pieces, 4 pineapple cubes, and 2 onion pieces alternately onto each of 8 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 10 minutes or until done, turning and basting occasionally with reserved marinade.

Asian Ribs with Five-Spice Rub and Hoisin Glaze

TOTAL TIME: 40 MIN
SERVES: 4

• 4 pounds pork spareribs
• 1/3 cup Asian Five-Spice Rub
• 1/2 cup hoisin sauce
• 2 tablespoons ketchup
• Vegetable oil, for brushing

1. Using a sharp knife, make 1/4-inch-deep slashes in the rib meat between the bones, without cutting through. Spread all but 1 tablespoon of the spice rub over the ribs and into the slashes and let stand for 5 minutes.
2. Meanwhile, in a small saucepan, combine the hoisin sauce, ketchup and the remaining 1 tablespoon of spice rub and bring to a boil. Cook for 1 minute, then transfer to a bowl.
3. Light a grill. Lightly brush the ribs with oil and grill over a moderately high fire, turning frequently, until the ribs are sizzling and cooked through, about 25 minutes. Brush the ribs with half of the hoisin glaze and grill for 2 minutes longer. Transfer the ribs to a cutting board and cut in between the bones. Serve the ribs with the remaining hoisin glaze on the side.

Asian Five-Spice Rub

TOTAL TIME: 5 MIN

MAKES ABOUT 1/3 CUP

ingredients

• 3 tablespoons Chinese five-spice powder
• 1 tablespoon light brown sugar
• 1 tablespoon kosher salt
• 1 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder

directions
In a small bowl, combine all of the ingredients, pressing out any lumps of brown sugar.

Honey-Hoisin Pork Chops
Courtesy of Cooking Light's Annual Recipes 2006

2 TBS. sliced green onions (Still out - so I used 1/4 c. Vidalia)
2 TBS. hoisin sauce
2 TBS. soy sauce (Recipe called for low-sodium but I only have the high-test)
2 TBS. sage honey (I used clover honey)
1 TBS. hot water
2 garlic cloves, minced
4 boneless pork chops, about 1" thick
1/4 tsp. salt
Cooking spray
1/2 tsp. sesame seeds

Combine first 6 ingredents in a small bowl. Pour 1/4 c. honey mixture into a large zip top plastic bag; reserve remaining honey mixture. Add pork to bag, seal and marinate in refrigerator 30 minutes, turning bag occasionally.

Preheat oven to 400º F.

Remove pork from bag; discard marinade. Sprinkle pork with salt. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 2 minutes, browning on both sides. Brush 1 TBS. reserved honey mixture over pork; sprinkle with sesame seeds. Place skillet in oven. Bake at 400º for 15-20 minutes or until a thermometer registers 160º (slightly pink) or until desired degree of doneness.

Place pork on platter, let stand 5 minutes. Drizzle with remaining honey mixture.

Yield 4 servings.

acker Mom

Barbeque Chicken Calzones (Adapted from Recipezaar) Dough

2 ½ - 3 cups flour

4 teaspoons baking powder

3 teaspoons fresh basil

1 tablespoon sugar

1/2 cup butter , melted

2/3 cup warm water

6 teaspoons instant powdered milk 2 eggs

Filling

2 teaspoons margarine or butter

1 onion , diced

2 boneless skinless chicken breasts , cooked and diced

1 cup grated cheddar cheese

1 1/4 cups barbecue sauce

1. Combine 2 ½ cups flour, baking powder, sugar and basil.
2. Add milk powder to water and stir until disolved, add to dry mixture.
3. Add eggs and melted butter and mix well. Add more flour until dough is easy to work with. Not dry, but not super sticky.
4. Set aside while making the filling.
5. For the filling: Cook onions in butter over medium heat until onions are tender.
6. Add chicken and cook through.
7. Remove from heat and stir in barbeque sauce and cheese.
8. Divide dough into 8 pieces and roll out into 6 inch circles.
9. Place ½ cup of filling in each circle.
10. Fold dough in half and seal edges tightly.
11. Bake at 350 degrees for 15-20 minutes or until top begins to brown slightly.
12. Serve warm with extra barbeque sauce to dip in if desired.