Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: April 3, 1999
Roast Pork Loin with Goat Cheese Water Chestnut Filling
5 lb Pork Loin
1 cup Goat Cheese
1 1/2 cup round Onion, sliced
2 cup Shiitake Mushrooms, sliced
1 cup Celery, sliced
2 Tbs Garlic, minced
4 oz Fresh Spinach
1 cup WaterChestnuts, sliced
Salt'& Pepper to taste
2 Tbs Shoyu
1 Tbs Garlic, minced
In a wok, combine garlic, onions and celery. Add spinach and season with salt and pepper.
Add mushrooms and water chestnuts. When vegetables are almost cooked,
add goat cheese and mix well.
With a sharp knife, cut pork loin creating a hole through the center to add goat cheese filling.
Stuff filling into center of pork loin. With butcher's string, tie netting around the roast.
Place pork loin on a bed of onions, celery and carrots. Top loin with shoyu and minced garlic. Season top of roast with salt and pepper. Bake at 350 degrees or 1 1/2 hours.
Lup Cheung Lyonaisse Potatoes
3 oz Lup Cheung, sliced
1 Round Onion, sliced
2 Russet Potatoes, sliced and blanched
1 Tbs Garlic, minced
I Tbs Butter
In a wok, combine lup cheung, onions and garlic.
When cooked, stir in sliced potatoes and butter.
When potatoes are cooked, ready to serve!
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