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


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