February 26, 1995
1 8oz. can pineapple chunks
1 T. cornstarch
2/3 c. chili sauce
1 1/2 T. brown sugar
1/8 t. allspice
1 lb. boneless pork loin, cut into 4 slices
1 T. oil
hot prepared rice
1/3 c. raisins
Pour pineapple with the syrup into a small bowl. Add cornstarch and stir until dissolved. Stir in chili sauce, raisins, brown sugar and allspice. In skillet, sear meat in oil, drain fat. Pour pineapple mixture over meat. Cover and slow simmer 20 minutes or until meat is done. Serve over rice. Serves 4
Winter is almost over and my birthday is on the 28th. Crocuses are blooming and it's 76* out.
About pork:
1 8oz. can pineapple chunks
1 T. cornstarch
2/3 c. chili sauce
1 1/2 T. brown sugar
1/8 t. allspice
1 lb. boneless pork loin, cut into 4 slices
1 T. oil
hot prepared rice
1/3 c. raisins
Pour pineapple with the syrup into a small bowl. Add cornstarch and stir until dissolved. Stir in chili sauce, raisins, brown sugar and allspice. In skillet, sear meat in oil, drain fat. Pour pineapple mixture over meat. Cover and slow simmer 20 minutes or until meat is done. Serve over rice. Serves 4
Winter is almost over and my birthday is on the 28th. Crocuses are blooming and it's 76* out.
About pork:
Roasting or baking pork without a lid is a dry heat cooking method best for tenderloin, chops and ribs.
Place raw meat on a baking pan on the bottom rack in oven and roast at 350*. If you have coated chops, increase heat to 425*
Listening to The Luvin' Spoonful:
Hotter than a Matchead...I love you
