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Nannyp

I made this today, was feling creative. it turned out quite nice.

4 Pork Loins (not sure what mine were, lean pork slices)
1 medium onion
2 Tbps Brown Sugar (can't get dark brown here, but it might be nicer if you use that)
3 tbps of soy sauce

Slice onion, place in the bottom of a shallow dish, sprinkle with the sugar and 2 tsps of soy sauce. Lay the pork on top, add remaininging soy sauce.
Cover with foil, and cook in med/hot oven for 20 mins, remove foil and turn the pork over, exposing the onions...cook for another 20 mins. Remove and rest for 5 mins before serving.
I served with roasted carrot sticks, potatoes and roasted broccoli....all basted with a little olive oil.

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dingsy · Moderator Joined: 29 Apr 2007 Posts: 929 Location: Devon

I like the sound of the roasted broccoli too-I've never roasted it before, so will do that soon.

Nannyp · Posted: Tue Feb 26, 2008 7:31 pm Post subject:

It ends up tasting a little like the crispy seaweed you get from the chinese. I haven't realised that before, we just like it. Will sprinkle some nutmeg on it next time.
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dingsy · Moderator Joined: 29 Apr 2007 Posts: 929 Location: Devon

Yes, I imagine it would. Really glad you mentioned it. I love broccoli, but it can be a bit bland at times, so this would be good for new tastes and textures. I imagine it as tasting a bit more concentrated too, which would be nice.

(I'm easily pleased-just throw me an occasional veggie treat!)

Davbro · Posted: Wed Feb 27, 2008 11:39 am Post subject:

That sounds very nice Kathy, we are having pork tonight but as a boring roast dinner for a change. We don`t normally do alot of roast dinner stuff but today, yes.

Gilly C · Posted: Wed Feb 27, 2008 12:28 pm Post subject:

I am doing my version of Jamies slow roasted Belly Pork , he uses fennel and a bottle of white wine, we are not that fond of fennel so I use onions and cider just to save money

you just cook it on high for about 20 mins to make the crackling using a rub of salt and fennel seeds or salt and rosemary the meat sits on a bed of halved onions temp 140 after an hour add the cider then cook for a further 90 mins it is so tender it just falls apart

Nannyp · Posted: Thu Mar 06, 2008 10:26 pm Post subject:

So 9 days later, out of the fridge comes the one remaining cooked piece of pork, sliced thinly and put in 2 sandwich's along with some sliced, dried but moist apricot.....yummy and we're still here.

It was in a small dish, well covered with foil...I checked before hand and it smelled fine.....9 days!!
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dingsy · Moderator Joined: 29 Apr 2007 Posts: 929 Location: Devon

9 days.....you're brave! I always err on the side of caution with leftovers!

MissMuppet · Posted: Fri Mar 07, 2008 11:43 am Post subject:

9 days... sounds like my fridge!! Well if you're ill later you'll know why...
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Nannyp · Posted: Fri Mar 07, 2008 8:45 pm Post subject:

I used to be far more cautious, and did check very carefully using my very sensitive nose!
Since being here, I hate wasting food, so will keep single portions of stuff, and mostly remember to put them in the freezer....I forgot this one, but it was yummy and we have survived.......

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