Houseboat Pork

March 29, 2013

Well, who knew that this recipe is actually called Sweet-and-Sour Pork, Wyoming Style!  I first made it in in 1992 when we had Fr. Dick over for dinner.  After that, I took it on a house boat trip and forever more it became “houseboat pork”!  So easy and marinated ahead of time, it is a crowd pleaser.  Thanks for the request, Noelle.  Happy Easter!

Makes 8 servings


  • 3/4 cup fresh lemon juice
  • 1/2 cup soy sauce
  • 6 tablespoons honey
  • 2 small shallots, coarsely chopped
  • 2 large garlic cloves, halved
  • 2 bay leaves, crumbled
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 teaspoon dry mustard
  • 1/2 teaspoon ground ginger
  • 4 12-ounce pork tenderloins


  • 1

    Puree first 10 ingredients in blender. Divide pork tenderloins between 2 large resealable plastic bags. Add half of marinade to each and seal tightly. Turn to coat. Refrigerate pork overnight.

  • 2

    Prepare barbecue (medium-high heat). Remove pork from marinade. Transfer marinade to heavy saucepan. Grill pork to desired doneness, turning often, about 20 minutes for medium.

  • 3

    Meanwhile, boil marinade in sauce-pan until reduced to sauce consistency, about 5 minutes.

  • 4

    Slice pork. Serve with sauce.

Source: Bon Apetit


Easter is quickly hoppin’ down the bunny trail which means time to pull out your best deviled egg and potato salad recipes!   Highlighted by dill and dijon, serve this potato salad along side your favorite honey-baked ham.  Happy Easter!

Dilled-Artichoke Potato Salad Recipe.