Marinated Pork Strips

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Time to Prepare this Recipe 90 minutes Prep: 20 minutes Cook: 45 minutes
Calories Per Serving and Nutrition Information 238 calories per serving view nutrition facts
# of servings this recipe makes 8 servings suggest servings
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Ingredients

1 1/2 pounds pork tenderloin two 12 ounce loins
1/2 cup soy sauce
3 tablespoons sugar
2 tablespoons onion minced
2 each garlic cloves minced
2 teaspoons ginger ground
3/4 cup sesame seeds
2 tablespoons vegetable oil

Directions

Trim the fat from the tenderloins.

If thick, split lengthwise.

Combine the remaining ingredients except the oil in a bowl.

Marinate the pork in the mixture three hours in the refrigerator, turning and basting frequently.

Drain and reserve the marinade.

Preheat oven to moderate 375 degrees.

Transfer the pork to an oiled roasting pan and roast until tender, about forty-five minutes.

Simmer the marinade ten minutes.

Cut the pork into thin slices and serve on cocktail picks with the marinade as an hors d'oeuvre.

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Nutrition Facts

Serving Size 127g
Amount per Serving
Calories 238 49% of calories from fat
% Daily Value*
Total Fat 13.0g20%
 Saturated Fat 2.0g12%
 Trans Fat 0.0g
Cholesterol 55mg18%
Sodium 943mg39%
Total Carbohydrate 10.0g3%
 Dietary Fiber 2.0g7%
 Sugars 5.0g
Protein 21.0g43%
Vitamin A 0%  Vitamin C 3%
Calcium 14%  Iron 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Farmers Cabbage with Smoked Sausage (Boerenkool Met Worst)

Having grown up in a dutch home and living off of "boerenkool" on cold winter nights, I read this recipe with anticipation and then almost got sick. Who wants to eat a "slurry" of kale and water. While the ingredient list is mostly correct the method is grossly wrong. In your large pot place the potatos to cover the bottom, next layer an onion and the kale (I use frozen that came from my mothers garden) Make sure the kale is fairly finely chopped. Next layer on top the coils of a good smoked pork sausage. Put water in the bottom (to almost cover the potatos) and set on the stove to boil. Cook until the potatoes are fork tender (about 30 minutes) While this is cooking dice about 1/2 a pound of bacon and fry that until crispy. When the potatos are cooked remove the sausage from the top of the pan and cut into 3-4 inch chunks. Drain the water from the pot and add the bacon (grease and all) - no one said this was low-cal. Mash the entire mixture together so it looks like slightly lumpy mashed potatos. Use a masher - not a blender or hand mixer - you want a rustic consistency. My mother always adds some vinegar before mashing (about a tablespoon). You can also add some freshly ground black pepper but hold off on the salt as the bacon drippings are fairly salty. Serve with the sausage on the side. Some people like to serve this with some left-over gravy from last nights roast or put a pat of butter on top. Personal preference. I have been told my non-dutch people that this is an acquired touch, although my ex-husband raved about it from the moment he tried it. This is definitely Dutch comfort food. You can also do it with carrots and add 2-3 onions. A little sweeter but just a yummy.

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