Pork Tenderloin Marinade

2 cloves garlic
1 tsp ground coriander
1 tsp cumin
1 tsp curry
2 tbsp brown sugar
2 tbsp soya sauce
1 tbsp oil
1 tbsp water (to thin if needed)

Mix together and pour into ziplock bag. Add pork tenderloin(s) and marinate for 2-4 hours.

Preheat the oven to 400ºF. Sear the tenderloin over medium-high heat until the exterior is browned. Roast the tenderloin for 15 to 20 minutes until the internal temperature reads 145ºF. Let the tenderloin sit for 5 to 10 minutes before serving.

Sweet Chili Sauce: Combine in a two cup measure 1/4 cup water, 1/4 cup vinegar, 2 tsp hoisin sauce and 1/2 cup brown sugar. Microwave for 2-4 minutes until slightly thickened. Serve with pork.

Thai Pork Tenderloins with Peanut Sauce

2 pork tenderloins
2 cloves garlic, minced
2 tsp grated ginger root
¼ cup chopped cilantro
1 tbsp brown sugar
1 tsp hot sauce
¼ cup fresh-squeezed lime juice
2 tbsp soy sauce
2 tbsp peanut butter
½ cup chicken stock 

Place the tenderloins in a large zip-top plastic freezer bag. In a small bowl, combine garlic, ginger, cilantro, sugar, Tabasco, lime juice, soy sauce and peanut butter. Pour mixture into the bag with pork. Seal the bag and squish around until pork is well coated. Place bag in a dish (in case of leaks) and refrigerate for 4-24 hours.


Preheat oven to 375 F (190 C). Line a baking pan and sides with foil. Remove tenderloins from the bag, reserving marinade, and place in foil-lined pan. Roast for 35 minutes.

Meanwhile, put reserved marinade in a small saucepan with chicken stock. Boil gently for about 5 minutes to make a sauce. Baste tenderloins with some of the sauce halfway through cooking time, reserving the rest. Once the tenderloins are cooked, stir any pan juices into the sauce. Let the tenderloins sit for 5 minutes, then serve sliced and with the sauce spooned over.

Preparation time: about 45 minutes ( but 4-24 hours marinating) 

Makes: 6 servings

From Ottawa Citizen, April 6, 2016

German Meatballs with Jäger Sauce

1 pound ground pork (or use sausage meat)
1 pound ground beef
1/4 cup Dijon mustard or grainy mustard
1 small finely chopped onion
2 cloves finely chopped garlic
½ tsp caraway seed, ground
½ tsp paprika
½ tsp celery powder
1 tsp Worcestershire sauce
1 large egg beaten
½ cup breadcrumbs
salt & pepper


Mix all together and form into small balls. Bake in 375F oven until cooked through. Serve with Jäger Sauce.

Jäger Sauce (Hunters Sauce)
1 tbsp bacon fat (optional)
4 tbsp Butter
2 cups cremini mushrooms, quartered
1 tsp dried thyme
4 tbsp Flour
3 cups beef broth
1 tsp Worcestershire sauce
Salt and Pepper
Bacon, cut in pieces cooked crisp (optional)


Add the bacon fat and butter to pan. When melted add mushrooms and thyme to pan and cook for 5-7 minutes over medium heat until the mushrooms are tender and lightly browned. Add flour to the pan and cook for a minute or two. Gradually add beef stock and Worcestershire sauce. Bring to a simmer. Simmer for about 5 minutes, whisking frequently. The sauce will thicken. Season with salt and pepper.


Add the meatballs, to the sauce. Cook for a minute or two to reheat all. Sprinkle with bacon if desired. Taste and adjust seasonings if necessary.

Spice Rub for Melt in Your Mouth Ribs

1 tbsp seasoned salt
1 tbsp paprika
1 tbsp chili powder or Cajun spice
1 tsp pepper
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp celery seed
1 tsp dried mustard

Combine all. You may not need it all for the ribs. Rub into ribs and place in a heavy foil lined roasting pan. Bake ribs at 300F for 3-4 hours until meat flakes from bone. Cover in BBQ sauce and bake or BBQ for another 30 minutes. Store extra rub in a ziplock bag.

Reduce quantity of seasoned salt if you are watching you sodium intake.

Use pork back ribs. Also good on chicken thighs.