Yesterday I was in total domestic diva mode! Pork tenderloin is on sale at Publix for a low low price, so I bought 2. Had the butcher cut them up for me, leaving me with lots and lots of chops, 2 rib roasts, 4 chop steakes, and several cuts for pork strips (great for pork fried rice and other delish Chinese dishes)…  SO I got busy putting some investment cooking lessons in action… I even got to use my very own home grown oregano! I made a Jerk dry rub, Teriyaki marinade, and a Cuban marinade… and let them all marniade over-night.. Today I just bagged and labled them all. The trick is to pack the baggies so the meat is flat, resulting in a thin baggie to store in the freezer. Stack them flat on a cookie sheet and put in freezer… 

Jerk Rub- 1 T. onion powder, 1 1/2 t. ground allspice, 1 t.  ground thyme, 1/2 t. ground ginger, 1/2 t. cinnamon, 1/2 t. cayenne, 1/4 t. freshly ground nutmeg, 1/4 t. garlic powder.

Teriyaki Marinade-  1/2 c. salad oil, 1/2 c. cider vinegar, 1c. soy sauce, 1 lg. garlic clove minced, 4 T. brown sugar, 2 t. ginger

Cuban Marinade- 1/4 c. fresh orange juice, 1/8 c. fresh lime juice, 1/4 c. fresh lime juice, 1/4 c. dried sherry, 1 sm. onion sliced thickly, 1 T. pressed garlic, 1 1/2 t. oregano, 1/2 t. cumin.   In a small bowl and using a fork, mix together garlic, oregano and cumin to form a paste. Prick meat all over with fork or tip of knife (I use a Pampered Chef tenderizer-see photo(ha)}. Slather garlic mixture over meat. Place in nonreactive bowl (no metal). Cover with juices and sherry. Add onion. Turn meat in marinade occassionally.

All marinades are good for pork, beef, & chicken. Teriyaki good for shrimp too.. Marinade at least 2-4 hours or over-night…

Hummm, wonder when boneless, skinless chicken is going on sale?