- 1/2 cup soy sauce
- 3/4 cup Marsala wine
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon hot sauce
- 1/4 cup olive oil
- 1 pork tenderloin
- 1 pound bacon
- Whisk the soy sauce, Marsala, Worcestershire, mustard, hot sauce and olive oil together.
- Put the pork in a gallon bag and pour the marinade over it, reserving about a quarter cup.
- Let the pork marinate 3 hours to overnight.
- Wrap the tenderloin in bacon and cook according to your grill’s instructions.
Adapted from: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/breaded-chicken-marsala-recipe.html
- 2 (1 ½ pound) pork tenderloins
- seasoning salt to taste
- 2 cups apple juice
- ½ cup apple butter
- ¼ cup brown sugar
- 2 tbsp to 1/4 cup water
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- Preheat the oven to 350 degrees.
- Season the pork tenderloins with seasoning salt, a sprinkle of brown sugar and cinnamon.
- Heat 2 tbsp of oil in a large frying pan.
- Sear the tenderloins until browned on each side.
- Remove from pan and place in a baking dish.
- Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
- Bake for 20 minutes in the preheated oven.
- While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves.
- Start with 2 tbsp water, and add more to thin out the sauce as desired.
- After 20 minutes, remove pork loins from the oven, and spread the apple butter mixture over them.
- Cover, and return to the oven for 40 more minutes.
- 1 cup plain yogurt
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- ½ Tbsp dried oregano
- 1 medium lemon
- ½ tsp salt
- freshly cracked pepper
- ¼ bunch fresh parsley
- 3½ to 4 lbs chicken pieces
- To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.
- Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
- After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.
- To bake the chicken, place the chicken pieces in a large casserole dish (9×13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.
serves 6 (if you shred the meat and serve in sandwiches, you can feed 8-10)
4 pound pork roast (bone in or out; I’ve used both pork tenderloin and a shoulder/butt)
1 (7-ounce) can fire roasted diced green chiles
1 (6-ounce) can tomato paste
1 tablespoon cumin
1 tablespoon garlic powder
1/2 teaspoon chipotle chili pepper (remember, the canned chipotles in adobo are not gluten free)
1/3 cup brown sugar
1 teaspoon kosher salt
1 cup cola
Use a 6-quart slow cooker. Place the meat into the bottom of your cooker. In a small mixing bowl, combine the chiles, tomato paste, cumin, garlic powder, chili pepper, sugar, and salt. Stir to create a paste, and then smear this mixture on all sides of your meat. If you have time to do so, you can marinate your meat in this mixture overnight (in a sealed plastic bag or tupperware; it’s not recommended to refrigerate the stoneware and then cook in it).
Pour in cola.
Cover, and cook on low for 7 to 8 hours, or until pork has relaxed and begun to fall apart. If you used pork tenderloin, slice thinly and serve over rice or mashed potatoes. If you opted for a shoulder roast, shred completely using two large forks.