What is sweet, low in fat and delicious? Pork tenderloin, of course. When barbecued, this meat is especially tasty. Nancy L. Porciello of Columbia requested a pork tenderloin barbecue recipe. Chef Gilles Syglowski chose the submission of Dana Leuf, address unknown.
Barbecued pork
1 pound pork tenderloin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Chinese spice powder or allspice
1 1/2 tablespoons wine (sherry is often used)
2 tablespoons soy sauce
Heat oven to 350 degrees. Place pork tenderloin in pan, cover with mixture of remaining ingredients and marinate at least 2 hours, preferably overnight. Place pork on foil in pan and bake for 1 hour. Baste occasionally with marinade. When done, slice pork and serve with mustard sauce.
For mustard sauce, mix about 2 tablespoons dry mustard with a dash of vinegar, a pinch of sugar and just enough water to make a paste. The number of portions can be varied to fit your needs.
In a pickle
Polly Marshall of Hudson, S.D., requested a recipe for pickled asparagus. "I saw some in a store in Sioux Falls, and they were pickled in a tall, tall glass jar. Thank you."
Her answer came from Eha L. Schuetz of Baltimore.
Schuetz's pickled asparagus
Makes about 2 quarts
1 medium white onion, sliced very thin
3 to 4 pounds thin, fresh asparagus
L 1 large sweet red pepper, seeded and sliced into thin strips
5 cups white wine vinegar
2 cups water
4 tablespoons sugar
3 tablespoons mixed pickling spice
2 teaspoons kosher salt
Place several onion slices in the bottom of wide-mouth jars. Wash asparagus. Cut ends to allow spears to fit upright in the jars. Pack spears in jars with cut side down. Place pepper strips between spears. Combine vinegar, water, sugar, spice and salt in large saucepan. Bring to a boil and boil for about 10 minutes. Pour into jars, leaving 1/2 -inch space at top. Seal jars and process 20 minutes in boiling water bath. Store in a cool, dark place.
Recipe requests
Richard W. Schaefer of Darlington writes that he has been looking for "a recipe for funnel cakes for several months. My wife and I have gone through all of our approximately 100 cookbooks and have found absolutely no mention of funnel cakes. If you can locate a recipe for the type of funnel cakes that they sell at Ocean City on the Boardwalk I would appreciate it greatly."
Shirley Mancini of Baltimore wants a recipe for "apples on a stick" like my mother used to make. They had a red candy coating."
Edith Friedman of Baltimore also wants "sticky apples." She writes that the ones she prefers are covered with chocolate or caramel and were made by ladies in her neighborhood around Lanvale Street. "I'd love to make the apples for my grandchildren."
Karen Arnold of Baltimore has yet another memory of sticky apples. She writes, "Every fall I drive myself crazy trying to find the chocolate sticky apple recipe from Hartman's Bakery, which was on Reisterstown Road and has been closed for many years. These apples were unbelievable."
Vera Greenberg, no address given, says she wants a recipe that calls for "Coca-Cola in the chocolate cake and the icing."
Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.
If you are looking for a recipe or can answer a request, write to TTC Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.
If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings that each recipe makes. We will test the first 12 recipes sent to us.
Pub Date: 10/30/96
