Asian Marinade for Pork Tenderloin

1 teaspoon Sesame oil
2 Tablespoons orange juice
1 Scallion — sliced

1/4 cup soy sauce
1 Tablespoon ginger — grated
1 Tablespoon honey
1 Tablespoon Sesame Seeds
2 cloves Garlic

Score meat with fork.

Mix ingredients in a bowl and pour over meat.
Cover and let sit for as long as possible (at least 1 hour).
Bake at 425 with the meat still in the marinade for approx. 30-45 min or until meat is done.
Meat can still be slightly pink when done. Don’t over-cook.
Check occasionally that the meat has not soaked up all of the marinade. If it is getting close, add some water.
The leftover marinade tastes great as a sauce on rice. If baking two tenderloins, double the recipe.

Balsamic Roast Pork Tenderloins

4 1/2 pounds pork tenderloin

4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic-cracked
Steak seasoning
4 sprigs fresh rosemary leaves — stripped and chopped
4 sprigs fresh thyme leaves — stripped and chopped

Preheat oven to 500.
Trim silver skin or connective tissue off tenderloins with a very sharp knife.
Place tenderloins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat.
Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
Let meat rest, transfer to a carving board, slice and serve.

BBQ Sauce/BBQ beef sandwiches

Sauce:

1/2 onion, chopped
1 cup ketchup
4 oz taco sauce
1 Tbsp. brown sugar
1 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
1/2 tsp liquid smoke
1/2 tsp oregano
1/2 tsp black pepper
1 1/2 tsp. dry mustard
1/2 tsp garlic powder

Combine all ingredients and simmer for 30-45 minutes on low, serve.

Or, to make and add to sandwich meat:
Rub a 2-3# beef roast with salt and pepper and garlic. Brown in butter on all sides. Place in crock pot and cook 8 hours on low. Meanwhile, combine all sauce ingredients and set aside. Drain juices and gently shred the meat. Pour sauce mixture over, stir well. Cook another 2 hours. Remove lid for last 30 minutes and serve.

(Shawna’s recipe)

Bierocks

Dough

6 cups flour
1/2 cup sugar
2 tsp salt
2 packages yeast
1/2 cup butter
1 egg
2 cups hot water

Ground beef – browned and seasoned with salt, pepper, onion and garlic
Cabbage – finely shredded and lightly steamed and lightly salted
Shredded cheddar cheese

Blend 2 1/2 cups flour with sugar, salt, and yeast. Add butter and mix
then add 2 cups hot water.
Add egg and beat for 2 minutes at medium speed.
Add 3/4 cups more flour.
By hand, spoon in 2 1/2 to 3 cups flour.
Cover and let rise 1 hr.
Separate into small balls and roll each individually into a flat circle. Fill with a small amount of hamburger, cabbage and cheese. Fold dough over the filling and pinch together to seal. Place, sealed side down, on lightly oiled baking sheet.

Bake at 375-400 about 15 minutes.

Breakfast Sausage

3 Pounds ground pork or ground turkey
3/4 teaspoon pepper

1/2 teaspoon thyme — dried
1 1/2 teaspoons sage — dried
1 1/2 teaspoons savory — dried
3/4 teaspoon sugar — optional
1/2 teaspoon red pepper

Mix seasonings together then mix into meat.