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That's right ladies & gents - it's time to play with pork! Let's not get all technical on what is or isn't pork....pork is pork, plain & simple. If you'd call it pork something then it works for me!
Our 'bonus' ingredient this week is Basil. Fresh Basil is in abundance now, take a risk and try something new. This will definitely be a challenge for me because I'm not terribly fond of Basil!
I have an early appointment this morning so I'll put the other two threads up after lunch. In the meantime, put your thinking caps on & get your recipe stash out!
How'd the two week thing work for you? Better or no different?
Post your tried & true recipes in the "Hunt" thread here..
Post your challenge entry recipes here...
Remember - this is for new to you recipes!
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I got this recipe from this site. http://bbqemergency.friendhood.net/t6-citrus-pork-tenderloin-with-fresh-herb-aioli ( I didn't use the soy or the rub.) It is fabulous and our favorite grilled pork recipe. I have sometimes skipped the sauce and served it with my "Verde Sauce" pasta salad. http://www.tasteofhome.com/recipes/Verde-Sauce Use tri-colored pasta for a pretty presentation and garnish with halved or quartered cherry/grape tomatoes, red onion, and cucumber. Sprinkle extra cheese, if desired.
Citrus-Marinated Pork Tenderloin with Fresh Herb Aioli
1 cup fresh orange juice
1 cup dry white wine
Grated zest and juice of 1 lime
8 garlic cloves, smashed and peeled
½ teaspoon grated fresh ginger
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 pork tenderloins, about 1 pound each, trimmed
In a large bowl whisk the marinade ingredients. Place the pork tenderloins in a large, zipper lock plastic bag. Pour the marinade over the pork. Press the air out of the bag, seal tightly, and turn to distribute the marinade. Place the bag in a bowl, so the marinade covers the pork, and refrigerate for 4 to 6 hours, turning once or twice.
Remove the pork from the bag, discard the marinade, and pat dry with paper towels. Season evenly with salt. Allow the pork to sit at room temperature for 20 – 30 minutes before grilling.
Grill the pork, over direct medium heat, with the lid closed as much as possible, until the outsides are evenly seared, the centers are barely pink, and the internal temperature reaches 145° F, 15 – 20 minutes, turning every 5 minutes or so and swapping their positions as needed for even cooking. Remove the pork from the grill and let rest for 5 minutes before slicing on the bias. Serve with the sauce.
1/3 cup mayonnaise
1 tablespoon each finely chopped fresh basil and parsley
1 tablespoon each extra virgin olive oil, fresh lemon juice, & water
½ teaspoon minced garlic
1/8 teaspoon kosher salt
Whisk together in medium bowl.
Pork. The other white meat ! Love it! We should see some winners using ths one.
Sue, I liked having the extra week. It sure makes for better planning.
Ann, That looks like a great recipe and I love the infused mayonnaise. That certainly would be wonderful on other recipes as well. Thanks for sharing it.
Right now I am tasting a wonderful pork sandwich.
Personally I like the 1 week thing better, only because if it's an ingredient I don't use, then it leaves me out for 2 weeks instead of one. But if others like the 2 week span, I'll roll with whatever.
And darnit, I had fresh basil in my hand at the farm and put it back!
"Find something you are passionate about and keep tremendously interested in it" -- Julia Child
Hi Sue, sounds like a good topic to me. I'm basil challenged myself a little but more because I haven't used fresh basil too often, usually used dried in place. Not the same as not liking it too much though,, lol, good luck with that.
Ann, great recipe that combines the pork & the basil. Thanks!
Hi Ms. Janie, I know you like your P.T., me too.
Jolene, it's my fault we went to 2 weeks, but I definitely see your point, so 1 week is fine by me. Sometimes it's hard for me to get around to the ingredient in one week, but I've been able to so far.
Waving to Jill :) I know the 2 week thing got a lot of responses on Sue's survey. I'm good with majority rule though, so far I haven't missed out due to any of the ingredients, just due to being gone for vacation :)
lol brain fart, posted in the wrong place
Appy_GirlI liked having the extra week. It sure makes for better planning
Taste Of Home-Field Editor
Linda I'm confused...what link took you to this post?
Linda...this is not about pork but fires. Are you a distance from them? Think of you when I see the reports on the news. Hope you and yours are safe and sound.
Dh and I bought a pork roast and tried a bunch of seasonings/ spices on it last night and put it on the rotiserre , it was so awesome. I would post the recipe here, but with the new rules, I just don't dare as I can't remember where I got the recipe and I don't want to be banned from the board.
I am so glad this challenge was posted or we would never have tried this recipe. I am always so scared to try new seasonings and spices on meat and maybe ruining it.
weebill I don't want to be banned from the board.
I wouldn't ban you from the board, I promise.
I'm glad you liked the pork roast!
How about telling us the seasonings, and we can figure out the cooking!! LOL
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