What's For Dinner?Hoisin Pork, vegetables and Rice

This will be a new category of what I made for dinner. I have a few reasons for making this category. First and foremost so I can keep track of what I make for dinners. I really do not like repeating dinners more than once a month minimum. There are millions of things to make, minimal repeats necessary!

I also want to keep a record of recipes. I have over 1100 cookbooks and thousands of recipe cards in my card catalog, sometimes I forget what I make or want to. This will keep it organized for me.

And I get to share recipes that I have tried, whether they work, were good, are repeatable etc. That's how I always ask my family about new recipes--Worthy of making again? If they hesitate-it's a no. If it is yes, but...we make changes or set it aside. If it's enthusiastic, it goes in the file. I actually have a library card catalog that I put 3x5 cards in of recipes. It's perfect!

What was for dinner last night?

Hoisin pork, vegetables and rice

Preheat oven to 400

Salt and pepper a pork loin ( I made 2 pork loins so my husband would have leftovers for lunches)

Sear in a dutch oven on all sides.

In a bowl, mix together:

1/2 c hoisin sauce (I used gluten free)

1/4 c soy sauce (I used gluten free)

~2 T sweet rice vinegar

~2 cloves minced garlic

1/8 tsp ginger powder (Can use fresh, more, etc up to you)

2T toasted sesame seeds

1 T sesame oil (reg or black)

In Dutch oven,

Add small bag baby carrots

1 small bag fresh green beans

1 can drained sliced water chestnuts

1 pkg sliced mushrooms

3T chopped chives or sliced green onions

I nestled the pork loins into the vegetables and then poured the sauce over the pork

Keep Dutch oven uncovered and bake in preheated oven about 1-20 minutes. Pork should read 145 on thermometer. Remove from the oven and cover the dutch oven and let rest 15 minutes.

Remove pork and slice.

On the stove, bring vegetables and sauce to boil.

Make a slurry of 1 tsp cornstarch and 2 T water and add to sauce. Cook until sauce thickens.

Serve with rice (2 c rice 4 c chicken stock tsp salt)