Asian-brined Pork Loin

1 1/2 cups mirin or Sake

1 1/2 cups low sodium soy sauce

4 oz fresh ginger, thinly sliced

10 small dried chiles or 2 TBSP crushed red peppers

1 orange thinly sliced

2 TBSP toasted sesame oil

8 cups cold water

1 6-pound bone in pork lion roast

1 TBSP vegetable oil

We've tried many many pork recipes and its never just right. Pork always seems to be dry and blah, although its one of my favorites - go figure! Until we found this recipe. This is fabulous - we'll be using this as our all the time pork recipe. It can be hard to find this cut but its worth your time to find it. Its a bone-in port loin.

In a large pot combine the Sake, soy sauce, ginger, chiles, orange slices, sesame oil and water. Add the pork roast, cover and refrigerate overnight.

Preheat the oven to 350º. Drain the pork and let come to room temperature. Pat dry. In a medium, flame proof roasting pan or dutch oven, heat the vegetable oil. Add the pork roast and cook over medium heat, turning occasionally until browned all over, about 10 - 15 minutes. Transfer the roast to the oven, fat side up, and roast for about 1 hour and 10 minutes, or until a thermometer inserted in the thickest part of the meat reads 135º. Cover the pork very loosely with foil and let rest for 15 minutes.

Using a long , sharp knife and using the bones as your guide, carefully carve the pork roast off the bones in one piece. Slice it thinly before serving. Reserve the rib rack for another meal or cut into individual ribs and serve them alongside the roast.

Leftover Ribs

Hoisin Glazed Ribs

Light the broiler. In a bowl, combine 2 tbsp Hoisin sauce, 1/2 tsp Sriracha hot chili sauce and 1/2 tsp toasted sesame oil. Brush the mixture over the rib rack and broil 8 inches from the heat for about 6 minutes turning once, until browned and glazed. Cut into individual ribs and serve.

Best ribs you might ever have - Baby!!

We get the craving for this every once it while - but its sad when you get the vibe and you're out of the country. We couldn't wait to make this. So today is that day! Enjoy

The dry rub makes enough for several batches, you can save the mix and use it later or get more ribs!

Dry Rub:
8 T light brown sugar tightly packed
3 T Kosher salt
1 T chile powder
1/2 t ground black pepper
1/2 t cayenne pepper
1/2 t jalapeno seasoning..or spicy to your taste
1/2 t Old Bay Seasoning
1/2 thyme
1/2 t onion powder

Braising Liquid:
1 cup white wine
2 T white wine vinegar
2 T worcestershire
1 T honey
2 cloves garlic chopped



In a bowl, combine all of the dry ingredients and mix well. Place each slab of ribs on a piece
of heavy duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub.
Pat the dry rub into the meat.

You want to make it easy to pour the liquid in, so close the foil around the meat in a way that you can just open a little and pour in the liquid. Place closed foil packet, without the liquid, in the refrigerator for at least an hour.

When you are ready to bake it, preheat the oven to 250. Place all of the liquid ingredients in a microwaveable container and heat on high for about a minute. Place the ribs on a baking sheet. Open 1 end of the foil on each slab and pour 1/2 the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the liquid.

Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium sauce pot. Bring the liquid to a simmer and reduce by 1/2 or until a thick consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 bone portions.

You can use the remaining glaze for dipping or add more to each portion. Its up to you!

MOJO Marinated Pork Tenderloin

This Pork Tenderloin is prepared in the style of Miami's Cuban-Americans. You marinate the pork in a tangy sauce of fried garlic, fresh lime juice and cumin called Mojo.

2 -3 pork tenderloins (1 1/2 #'s total)
1/2 C Olive oil
8 large cloves of garlic, thinly sliced crosswise
1/3 C Lime juice
1 1/2 t coarse salt ,or more to taste
1 t ground cumin
1/2 t black pepper
1/2 t ground oregano
1/4 C chopped parsley or cilantro

To prepare the Mojo: Heat the oil in a deep sauce pan over medium heat. Add the garlic and cumin and cook the garlic until it's a pale golden brown, 1 to 2 minutes. Do not let the garlic get to brown or it will become bitter. Stir in the lime juice, salt, pepper, oregano, and 1/3C of water. Stand back: the sauce might sputter. Bring the sauce to a rolling boil. Taste for seasoning, adding salt or cumin if necessary. Let it cool to room temperature, then stir in the parsley.

Trim all the silver skin off the tenderloins. Make a 1/2 inch deep cut in the tail of the tenderloin, about 3 inches from the end. Fold the tail over and tie with butcher string. This will give the pork a more even thickness. Also tie the head end.

 Arrange the tenderloins in a nonreactive baking dish just large enough to hold them. Pour half the Mojo over the pork and let marinate, covered, in the refrigerator far at least 3 hours , or overnight perferably, turning once to ensure even marinating. refrigerate the remaining Mojo to serve as sauce.

When ready to cook, oil the grill grate. Arrange the tenderloins on the grill and cooked to taste. The meat will take 3 to 4 minutes on each of its four sides, 12 to 16 in all for medium. If you want you can rotate the tenderloins 90 degrees every 2 minutes ,that will give you a nice crosshatch of grill marks. The internal temperature should be 160 in the thickest part.

Transfer the tenderloins to a cutting board and let rest for 3 minutes. Slice the tenderloins crosswise on the diagonal. Fan out the slices on a platter . Reheat the reserve Mojo, and spoon over them . Serve at once.

Spicy Grilled Pork Tenderloin

Many years ago my friend Connie gave me a variation of this recipe.  The reason why I say variation is because I always seem to change a recipe up a bit and make it mine. I must have made this pork tenderloin recipe 100 times and I never get tired of it. This is a great go to "What should I make?" recipe. It's easy, can be served hot or cold and makes great leftovers too. The last time I made it, I grilled some veggies and it was perfect!

¼ c. soy sauce

2 T. fresh squeezed lime juice

2 T. honey

3 T. brown sugar

1 t. ground cumin
1 t. dry mustard
5 cloves garlic minced
½ t. paprika
2 T. cilantro chopped
12 oz. pork tenderloin

Combine all ingredients in a jar and shake it up. Reserve 1/4 of the marinade to use for basting. Place marinade and pork tenderloin in a zipper bag.  Marinate for 30-60 minutes at least.  Overnight is better.  Prepare grill or preheat broiler.  Cook until temperature registers to 160° using reserved marinade to baste.  Slice crosswise in thin slices. Can be served warm or cold.

I use a jar to shake up the marinade....

Put the pork tenderloin in the zipper bag.