Lemon Pork

This is what I had for my supper tonight and it was delicious. It's a Rosemary Conley recipe from the Low Fat Cookbook. It also says it works well with chicken.



1lb (450g) lean pork tenderloin cut in to 1/2in (1cm) slices

12 sring onions

salt & freshly ground black pepper

2 tablespoons choppped fresh parsley



for the sauce

zest and juice of 2 small lemons

1 x 2in (5cm) piece root ginger, peeled and grated

4 tablespoons sherry

2 tablespoons light soy sauce

2 tablespoons honey

2 teaspoons cornflour

Heat a wok or large non-stick frying pan. Season the port, place in the wok or pan and brown on both sides.

Combine all the sauce ingredients. Reduce the heat under the pan and pour the sauce over the portk, stirring continuously. Add the spring onions and simmer, uncovered for 5 minutes, stirring occasionally.

Sprinkle with the parsley and seve with rice or noodles and salad.

Serves 4
Per serving: 198KCal/4.2g fat

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Related Videos :below I show related videos and not so related to this article.

Title: Marinade-Lemon Herb

This wonderful all purpose marinade uses lemon, garlic, and olive oil for its base.

It is perfect for marinating any type of seafood, such as shrimp scampi and works great as a base for grilled Mahi Mahi or your favorite tilapia fish recipes.

Use it on chicken or pork to brighten up the flavors while grilling.

Just soak your meat of choice in the marinade for 30 minutes and prepare as desired.

You'll find this an indispensable recipe in your kitchen.

Marinade Recipe:
1/2 cup cilantro leaves, parsley or tarragon
1 lemon
1/8 cup white wine, optional
3/4 cup olive oil
1 teaspoon garlic puree or 1 clove minced garlic

Roughly chop the cilantro and carefully remove the zest (outer yellow peel from the lemon). The zest adds a lot of flavor to this marinade.

Next, cut the lemon in half and add lemon juice to a mixing bowl. Add the wine, chopped cilantro and lemon zest, followed by the garlic.

Slowly pour the olive oil into the marinade and whisk quickly until it starts to thicken. This is called an emulsion.
When the marinade has thickened, let it sit about 30 minutes and then pour it over your meat.

Title: Roasted Pork Belly with Lemon, Honey and Thyme

www.roma.ie

Ingredients
4 tbsp honey
1.5kg pork belly (with bone in or ask your butcher to remove it but keep the bones)
200ml white wine
2 onions, cut in half
2 carrots, cut into chunks
2 tsp fresh thyme
Sea salt and cracked black pepper
300ml chicken stock
1 lemon

Method
Heat the oven to 150°C/Gas 3. De-bone and skin the pork belly. Score diagonal lines across the pork with a sharp knife. Rub with salt, pepper and thyme. Cut the onions in half, put the onions, cut carrots and the pork bones into the roasting tin. Cover with the removed skin this is now your trivet onto which you place the pork belly scored side up.
Pour the white wine into the roasting tin. Roast for about 2 hours until it is cooked through. Cover with foil if the scored skin is browning too quickly. Meantime mix the honey and lemon juice together to make the glaze.
When it is cooked, remove the pork from the oven and, using a pastry brush, glaze the meat by pouring the lemon mix over the top of the pork. Pop the glazed pork belly back in a hot oven (about 180°C or 200°C) to brown for ten minutes.
Take the meat out of the oven, put it on a plate and cover with tin foil to allowing it to rest. De-glaze the roasting pan by placing it on the hob, adding the chicken stock and mixing well. Then strain the juices from the pan into a saucepan and bring to a simmer to reduce and until it thickens slightly. Serve the pork with Fagioli alla Maruzzara and the sauce spooned over.