RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6111
| View Recipe |
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| Recipe Name: |
Broiled Chinese Butterflied Pork - Copy - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
7.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.72
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with Sesame Noodles. |
| Comments: |
Adapted by Lindy Helene Frank. You can use a tenderloin instead and skip butterflying it. Also, you can grill the meat instead of broiling it.
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Ingredients:
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Directions:
Preheat broiler. Open loin, spread out to resemble butterfly wings, and press gently to flatten. Place pork on rack in broiling pan and place pan in broiler. Broil meat about 6 inches from heat source, turning occasionally, about 20 minutes. Meanwhile, make sauce for glazing. In a small saucepan, combine the remaining ingredients and bring to a boil over medium low heat. Stir sauce and turn heat down as low as possible.
Brush pork with sauce and continue to broil, basting with sauce and turning, until completely glazed, 3 to 4 minutes. Transfer pork to serving platter and cover loosely with foil to keep warm. When ready to serve, carve meat into bias slices and transfer to platter. Serve remaining sauce separately. |
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| Nutrition per Serving: |
| Calories: |
358 |
Total Carbs: |
6.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
112.0 |
Fat: |
16.1 |
Protein: |
40.60 |
| Fiber: |
0.23 |
Sodium: |
506.96 |
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