October 14, 2005

Pork Recipe- With Scotch Baste

This week's Carnival of the Recipes has a theme. Pork recipes. So with that, here is the recipe I received from The Great Omnipotent One... the one where I tried to use the Laphroaig in the baste but was stopped.

The pork comes out tender and this recipe is a staple in the family.

Pork marinade
Combine olive oil (3 TBS or more), salt, pepper, seasoned salt, 2-3 cloves garlic (pressed or diced), fresh basil and parsley chopped in abundant amounts (2-3 TBS), dijon or other spicey mustard (also 3 TBS), soy or teriyaki sauce (3 TBS). Just rub this mess all over the tenderloins and refrigerate covered overnight.

Grill slowly over low heat and put the pork on a sheet of aluminum foil to keep the marinade from turning black. Pierce the foil with a fork in several places to allow the juices to drip out.

Glaze: melt some jelly or marmalade (I use orange marmalade) in a sauce pan and add a shot of brandy or sherry to keep it in liquid form. Baste the pork with this stuff in the last 10 minutes.

Posted by Boudicca at October 14, 2005 10:24 PM | TrackBack
Comments

MMMMMMMMMMMMMMMMMMMMMMM.

SO doing this.

Posted by: songstress7 at October 15, 2005 02:22 AM

Sounds very yummy - but NOW I really have to say DON'T USE THE GOOD STUFF!!! ;-)

I have a recipe (as such) for a pork roast slow roasted in nothing but Cpt.Morgans. I want to try it - it should be fabulous. I just can't get to the point where I can pour all the CM on to a pork roast. It's just wrong!!!

Posted by: Tammi at October 15, 2005 01:49 PM

Yuuummm! Gotta try this :)

Posted by: Napster at October 15, 2005 09:19 PM

If you want to waste good booze, try this:

http://thatsnotverynice.blogspot.com/2005/10/whiskey-sauce.html

Posted by: Harvey at October 18, 2005 02:41 PM