I’m not at all sure why we’re having such an incredibly warm winter thus far, but whatever the reason, I am grateful. I’m sure all of you are, as well.

     Bob wanted my pork roast teriyaki style on the grill. (I marinated, he cooked. Just to be perfectly clear. Hey wait, I made the mac salad and Brussels sprouts). Because a pork roast takes at least two days in the refrigerator, this is a definite plan ahead meal.


I have had this recipe for over 45 years. It has NEVER let me down. It works great on just about anything, but my very favorite way to use is marinating shrimp and then skewering them. They cook on the grill in no time at all. Please do try this marinade on beef, chicken, fish or pork.

¾ cup canola oil
¼ cup low sodium soy sauce
¼ cup local raw honey
2 TBSP cider vinegar
3 TBSP onion, chopped
2-4 cloves garlic, minced
About an inch of fresh ginger root, peeled and chopped (You can use 1 ½ tsp of ginger powder, but fresh root is best).

Mix all ingredients in the bowl you will marinate your food in. Add the food, turn it over, cover and chill. Shrimp will marinate in a matter of hours. If you’re doing a roast, it will need at least two days to adequately marinate. Turn it over a couple of times a day.

The leftovers are excellent as sandwiches or pork fried rice.

“The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal
temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest.

Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150°F. followed by a 10 minute rest. Doneness for some pork cuts is designated as “tender”. This includes small cuts that are difficult to test with a thermometer and large cuts that cook slowly at low temperatures. Ground pork, like all ground meat, should be cooked to 160° F. Pre-cooked ham can be reheated to 140° F. or enjoyed cold.”

Read more here and check out the wonderful cooking temperature chart for all kinds of pork cuts.…/uploads/…/06/2924.pdf

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By Tika for CHEW WANNA EAT? © 2015


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