This is my absolute favorite marinade for pork tenderloin. It is simple, sweet, warm flavors and a little spice with some red pepper. Just marinade in a large baggie anywhere from 4-8 hours and grill. You can use an indoor grill, but I prefer outdoor.
This is a typical Meatloaf found in eastern European kitchens and restaurants. My Dad who was a wonderful cook brought this with him when he came to America in the 20's. I've added the glaze when I started to prepare it myself. Also he used to use minced garlic, not the other type I now use. Remember to get lean ground pork. The pork I remembered seeing in the supermarkets had very visible pork fat. Try not to purchase that type. Buttered parslied potatoes and cucumber salad go especially well with this dish. You can use either a loaf pan or a 9x13. One tip said she used a loaf pan and was able to extract the grease before adding the glaze. Both pans are usable. See which one works best for you.
Roast pork is one of our favorites, and apples go so well with it. The cider gravy I made up myself and used it on garlic mashed potatoes--this whole meal was served to a group of our local Vietnam Vets and they loved it!
This recipe comes from New Zealand celebrity chef Mike King courtesy of the NZ Pork Industry Board. The marinade is simple to prepare and imparts a wonderful smell and aroma to the pork. As written, this recipe includes my favorite vegetables for kebabs but you should feel free to use your own. Cooking time includes marinading the pork.
This is the meal we have when I'm feeling completely lazy. It's so easy, I'm almost ashamed to post! The pork turns out so juicy and flavorful. We've added a small amount of grated ginger to the sauce, but really prefer it "plain."