I apologize for being an absentee blogger as of late, but I am continuing my voyage through my Cooking Light subscription. I found it! A recipe my husband likes. WOOOO HOOOOO! My kids, eh. But, my hubby is the pickiest. Now, granted, he didn’t use the raisin-onion relish, but he like the flavors and ate it. Good thing because there are leftovers waiting for lunch. lol.
Here we go…
Courtesy of Cooking Light Magazine Oct. 2010
Ginger Pork Rolls
- 3 T. reduced-sodium soy sauce
- 2 t. ground ginger
- 2/3 c. golden raisins
- 1/2 c. coarsely chopped red onion
- 1 lb. pork loin, thinly sliced (I asked the store butcher to do this for me)
- 8 mini hamburger buns or dinner rolls
- 1 small cucumber, thinly sliced
1. In a large skillet combined 1 c. water with the first four ingredients. Cover and bring to a simmer over medium-high heat. Let simmer for about 5-6 minutes or until onion is tender and raisins are plump. Remove raisins and onion with a slotted spoon and set aside. Add about 1/4 t. black pepper to the mixture and stir.
2. Add sliced pork to the cooking liquid. Simmer, uncovered, until pork is cooked. About 7-8 minutes. Remove with a slotted spoon.
3. Serve pork on buns with cucumber slices and raisin mixture.
My hubby poured a little of the liquid onto his pork too. You know, whatever you like.
Stay tuned for the next blog (psst tomorrow), you’re not going to believe what I did! lol
