Sake Glazed Thin Sliced Pork Tenderloin

"Repent, for the kingdom of heaven is at hand." - Matthew 3:2

1 small plain pork tenderloin, cut into 4 long sections then thin slice 

Sake Glaze

1/8 c low sodium soy

1/8 c Mirin

1/8 c Sake

1 t Chili oil

1/4 c water

1/8 c honey

1 t Sesame oil

Prepare sauce, add meat and let marinate 15 minutes.

Spoon meat out and put on plate.

Reserve sauce.

Add 1 t of cornstarch to sauce and set aside.

Later this will be added to cooked meat and veggies to make a glaze.

Heat oil in pan and add glazed meat.

This cooks in about 10 minutes because it's so thin.

Remove meat to plate, wipe out skillet, add oil and fry veggies.

Stir fry veggies in oil for 5 minutes.

Veggies

Splash Olive oil for frying

2 T roasted Garlic

1 t fresh ginger

2 chopped Baby Bok choy

1 Leeks, sliced thin

Add meat back in along with the glaze. 

Glaze will thicken quickly.

Serve over rice and garnish with peanuts.

Garnish

Dry roasted peanuts

Avocado Onion Tomato Jalapeño Relish

For the Lamb in the midst of the throne will be their shepherd, and he will guide them to springs of living water, and God will wipe away every tear from their eyes."  - Revelation 7:17

1 small Avocado, chunked

1 small Onion, diced

1 t Mayo

1 t yellow Mustard

1 small Tomato, chopped

2 Pickled Jalapeño slices, diced

1 t Sweet pickle relish

Salt and Pepper to taste

Mix together, leaving chunky.

Spread on hamburger, steak sandwich or chicken sandwich.

Cherry Coke Marinated Smoky Pulled Pork

Give ear to my prayer, O God, and hide not yourself from my plea for mercy!  - Psalm 55:1

Small Boston butt with good fat marbling 

Liter Cherry coke

1/8 c Salt

Favorite rub

1/4 c Water

A few shakes Hickory liquid smoke

In a large bag add the cherry coke and salt.

Cut the butt in quarters and submerge it into the coke-salt mixture.

Put in fridge overnight.

Take butt out and cover with rub.

Add water and liquid smoke to bottom of pan.

Cover with foil.

Bake 350 degrees for 4 hrs or until you are able to pull meat with a fork.

Internal temp should be 200 degrees.

Smoked Sausage and Sauerkraut Potato Soup

Cast your burden on the LORD, and he will sustain you; he will never permit the righteous to be moved.  - Psalm 55:22

4 Cipolinni Onion, cover with boiling water, let sit 2 minutes, cut top and bottom, peel and cut in half

1 Leek, chopped

2 T Chives

4 red Potatoes, microwave covered 4 minutes each side, cut into chunks

1 c cheddar Cheese

1/2 c Half and half

2 t Parsley 

2 qt Water

1 c Sauerkraut, I used Bavarian kraut 

2 T Chicken base seasoning 

1 link Smoked sausage, cut into chunks and fried

A few turns Black pepper

Fry sausage, onions and leeks.

When leeks are done add cooked potatoes, parsley and chives.

Add chicken base seasoning to water and bring to boil.

Add chicken mixture, cheese, pepper and half and half.

Add kraut.

Simmer until cheese melts.

Yum!

Scratch Steak Sauce On A Filet

1 O God, you are my God; earnestly I seek you; my soul thirsts for you; my flesh faints for you, as in a dry and weary land where there is no water. 

2 So I have looked upon you in the sanctuary, beholding your power and glory. 

3 Because your steadfast love is better than life, my lips will praise you. 

4 So I will bless you as long as I live; in your name I will lift up my hands.  - Psalm 63:1-4

This was outstanding!!

Makes enough for 4 small filet.

1/4 c orange juice

1 small onion, diced 

1 shallot, diced

1t apple cider vinegar

1 t soy sauce

1 t Worcestershire sauce

1 t red wine vinegar

1 t balsamic vinegar

1 t molasses

1 t chili oil

A few shakes black pepper

1 t diced raisins

1 t chicken base seasoning

1 c water 

Caramelize onions and shallots in the orange juice.

Add the rest of the ingredients.

Bring to boil and simmer 30 minutes.

Cool and put into blender or food processor.

Skillet fry filet on high heat in a tad of olive oil until almost medium and start coating the filet with the sauce.

Flip, sauce and repeat a couple of times.

Remove from heat and cover with foil.

This will burn so don't leave the steak.