Comments on: Pork Two Ways http://damomma.com/2009/03/01/pork-two-ways No answers. Just stories. Thu, 09 Sep 2010 16:53:55 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Angela http://damomma.com/2009/03/01/pork-two-ways/comment-page-1#comment-123097 Angela Wed, 08 Apr 2009 13:54:42 +0000 http://damomma.com/?p=662#comment-123097 I just made the Night One recipe, but used a 4-5 lb whole chicken instead of pork. And I smoked it on the grill (put the chicken on a stand, poured the sauce down over it, and let the chicken stock sit under neath the chicken, so that it steamed into the cavity). It was delicious, very moist and there was plenty of sauce - which had an incredible flavor! The honey created a beautiful, golden, shiny skin on the chicken that looked very impressive. Next time, I'll roast some spring veggies in the oven at the same time, and put some of the sauce on them, too! I just made the Night One recipe, but used a 4-5 lb whole chicken instead of pork. And I smoked it on the grill (put the chicken on a stand, poured the sauce down over it, and let the chicken stock sit under neath the chicken, so that it steamed into the cavity). It was delicious, very moist and there was plenty of sauce – which had an incredible flavor! The honey created a beautiful, golden, shiny skin on the chicken that looked very impressive. Next time, I’ll roast some spring veggies in the oven at the same time, and put some of the sauce on them, too!

]]> By: Elizabeth http://damomma.com/2009/03/01/pork-two-ways/comment-page-1#comment-122042 Elizabeth Fri, 06 Mar 2009 19:17:06 +0000 http://damomma.com/?p=662#comment-122042 Sounds great, Cathy! That's what I love about recipes. The original version of this called for rotisserie chicken and candied ginger and no carrots. It's fun to make the recipe work for your own tastes. Did your kids eat it? My kids will, which makes me puffy-red-heart it even more. Whatever keeps the beast at bay. Sounds great, Cathy! That’s what I love about recipes. The original version of this called for rotisserie chicken and candied ginger and no carrots. It’s fun to make the recipe work for your own tastes. Did your kids eat it? My kids will, which makes me puffy-red-heart it even more. Whatever keeps the beast at bay.

]]> By: Cathy J. http://damomma.com/2009/03/01/pork-two-ways/comment-page-1#comment-122036 Cathy J. Fri, 06 Mar 2009 15:43:59 +0000 http://damomma.com/?p=662#comment-122036 I'm here to tell you that one can substitute thin spaghetti for udon, chile flakes for actual peppers, candied ginger for fresh, and forget the carrots and scallions (except for the carrots that were in the pork roast) and it still tastes really good. Even better if you let the noodles sit in the hot pan and get all crispy on one side. I’m here to tell you that one can substitute thin spaghetti for udon, chile flakes for actual peppers, candied ginger for fresh, and forget the carrots and scallions (except for the carrots that were in the pork roast) and it still tastes really good. Even better if you let the noodles sit in the hot pan and get all crispy on one side.

]]> By: Ally http://damomma.com/2009/03/01/pork-two-ways/comment-page-1#comment-121970 Ally Tue, 03 Mar 2009 14:47:36 +0000 http://damomma.com/?p=662#comment-121970 Looks like I'm off to Wegmans for some pork! Looks like I’m off to Wegmans for some pork!

]]> By: Carolie http://damomma.com/2009/03/01/pork-two-ways/comment-page-1#comment-121952 Carolie Tue, 03 Mar 2009 01:55:08 +0000 http://damomma.com/?p=662#comment-121952 Yay, thanks!! Yay, thanks!!

]]> By: Elizabeth http://damomma.com/2009/03/01/pork-two-ways/comment-page-1#comment-121943 Elizabeth Mon, 02 Mar 2009 21:24:26 +0000 http://damomma.com/?p=662#comment-121943 It is a tenderloin, but I think I used a two-pack when I did this. It's at a pretty low temp, and I do think it took about an hour, but keep an eye on it and keep basting it. It is a tenderloin, but I think I used a two-pack when I did this. It’s at a pretty low temp, and I do think it took about an hour, but keep an eye on it and keep basting it.

]]> By: Carolie http://damomma.com/2009/03/01/pork-two-ways/comment-page-1#comment-121928 Carolie Mon, 02 Mar 2009 09:12:20 +0000 http://damomma.com/?p=662#comment-121928 Is the pork roast a pork TENDERLOIN (aka about 1 pound, long and thin, very little fat) or a pork LOIN (two to three pounds, a relatively thin fat cap)? I ask because you said "tenderloin", but I can't imagine a one-pound tenderloin feeding your family with leftovers, nor can I imagine cookinga tenderloin for a full hour without it turning into a stick of wood... I also ask because the glaze/sauce sounds DELICIOUS and I wanna try it!! Is the pork roast a pork TENDERLOIN (aka about 1 pound, long and thin, very little fat) or a pork LOIN (two to three pounds, a relatively thin fat cap)?

I ask because you said “tenderloin”, but I can’t imagine a one-pound tenderloin feeding your family with leftovers, nor can I imagine cookinga tenderloin for a full hour without it turning into a stick of wood…

I also ask because the glaze/sauce sounds DELICIOUS and I wanna try it!!

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