A Giveaway - Just Because I Love You!

What's better than a bowl full of fresh summer berries?

How about a bowl full of fresh summer berries drizzled with rich and creamy Double Vanilla Creme Anglaise? Oh how I wish I could send you a big bowl full this amazing lusciousness, but I'm afraid it wouldn't travel well.... so I guess I'll have to send you a $65 Gift Certificate instead.

I know, you're so disappointed, right?  :)

Yep, one lucky person will receive a $65 Gift Certificate to spend as he/she wishes at Cookware.com, or any one of the over 200 online CSN Stores. I'll pick a winner on September 14, 2010. This giveaway is open to US and Canadian residents only (international shipping charges may apply to Canadian addresses).  To enter, all you have to do is click on the link I'll provide below, lookie at all the purdy Dutch Ovens, then come back here and tell me which one you like best. That's all.

If you're like me, you might have a soft spot for shiny sparkling stainless steel.....

Or maybe you prefer the look of hard anodized aluminum.....

Or maybe you drool over saucy little numbers like this enameled cast iron....

Oooh... this one is definitely going on my wish list!

Of course there are many more options to choose from, so get ready to Oooh and Ahhh over all of them and come back to tell me the SKU# of the one you like the best. Only one entry per person please.  Ready?  Click Here ----> Dutch Oven.  PS - The recipe for the Mixed Berries with Double Vanilla Creme Anglaise will be posted shortly.  Oooh-la-la!

Oven Roasted Hoisin Pork Tenderloin Strips

Here's my take on a nearly 40 year old pork dish from Gourmet Magazine. The original recipe called for basting the pork tenderloins with used marinade. That's a huge no-no today, so I've updated the cooking technique to meet our current safety standards. I've tweaked the ingredients a bit to better suit my family's taste as well. We loved it... hope you do too.

Oven Roasted Hoisin Pork

serves 4-6

Printable Recipe

Ingredients

• 2 pork tenderloins (approx 1 to 1.25 pounds each)

• 3/4 teaspoon ground ginger (a bit more if you like a lot of heat)

• 10 tablespoons low sodium soy sauce

• 2 tablespoons Mirin (or sherry)

• 2 tablespoons sugar

• 2 tablespoons honey

• 2 tablespoons hoisin sauce

• 1-2 scallions, sliced

Directions

1. Preheat oven to 350F.

2. To make the marinade mixture, whisk together the soy, mirin, sugar, honey, and hoisin (half of this recipe will be used to marinade the pork; the other half will be used later in the recipe.

3. Trim silver skin and any excess fat from tenderloins and pat dry.

4. Cut each tenderloin lengthwise, with the grain, into about 1-inch wide strips.

5. Pour half the marinade mixture over the pork strips and refrigerate for an hour.

6. After an hour, remove the pork from the used marinade; discard used marinade.

7. Place marinaded pork strips on a rack suspended over a shallow pan and bake for 25-30 minutes until pork is cooked through.

8. Simmer the unused reserved marinade and reduce slightly; brush several tablespoons of the reduced sauce onto the pork strips during the last 5 minutes of roasting.

9. Add the sliced scallions to the remaining unused marinade and serve as a dipping sauce.

Note

• Mirin is a Japanese sweet rice wine. It can be found in the Asian section of your grocery store.  The label will specify 1% or 8% alcohol - either will work in this recipe.