Red Wine Pork with Sauteed Spinach, Cheddar Risotto, Cajun Potatoes and Herbed Butter
Well, I passed by NTUC while grocery shopping and I saw frozen pork loin cutlets in the freezer. They looked like steaks and I liked steaks so I bought them.
The thing is, I don't know what to do with them.
I flipped through my school textbook and found this red wine game marinade. It had red wine, olive oil and a whole bunch of herbs and spices.
So I thawed the pork and marinated it with some leftover red wine, olive oil and garlic from the book! I added salt and a scattering of pre-mixed herbs found at NTUC...was a mix of the more common herbs of western cooking such as thyme, basil, sage and rosemary.
The result: I liked it! This is certainly something to add to a list of marinades I've tried.
Note* all marinades apply to all kinds of meat! Try them on chicken, beef and lamb as well and other birds and poultry.
I have tried a cajun spice blend before (found at NTUC), tried mustard, parsley, salt and pepper with beef and I've done the old home fashioned oyster sauce, sesame oil, rice wine, soy sauce and dark sauce marinade for chicken. I've also done a thai styled pork with lemon grass, fish sauce and sugar.
I look forward to adding more different kinds of marinades to my list of recipes. =)
-Clarence
