Diva Tasting: Honey Ginger Pork and Biscuits….


Serves 6-8 Oven 300°

3 Lb Pork Loin

2 Tbsp Olive Oil


½ Cup Honey

3 Tbsp Soy Sauce

2 Tbsp Worcestershire

1/4th Tsp Red Pepper Flakes

4 Cloves Garlic Minced

1 Lg Lime Zested and Juiced

1 Tbp Fresh Ginger Grated

2 Tbsp Corn Starch

Season pork loin with salt and pepper. Sear well in a large skillet on medium-high heat. Sear until nicely blackened.

Combine Ginger, honey soy, Worcestershire, garlic, lime ans zest. Red pepper flakes, in a bowl and whisk. Place a large cooking bag in an oven safe pan and transfer pork into it. Pour marinade over the pork, seal the cooking bag and vent as instructed. Cook in a Oven 300° for 6-8 hours.

When done place on foil and cover to sit. Take the juice in the oven bag and place in a small sauce pan on medium-high heat. Combine corn starch with 3 Tbsp water in a small bowl and whisk. Pour into the sauce pan. Reduce heat and cook for 15 minutes longer. Plate the pork, pour over the sauce and serve.

Serve with mashed sweet potentates, corn bread, and seasonal greens.

These little stacks of fluff go with all things Holiday.  Someone sent them to me and I love them still. 

7-UP Biscuits


4 Cups Bisquick

1 Cup Sour Cream

1 Cup-7-UP

½ Cup Melted Butter

½ Cup Flour or Bisquick (set aside to dip cookie cutter into)


Mix Bisquick, sour cream and 7-UP. Dough will be very soft-not to worry. Knead and fold dough until coated with your baking mix. Pat dough out and cut with round cookie cutter (suggest you dip in extra flour each time). Melt butter in bottom of 9×13 baking pan. Place biscuits on top of melted butter and bake at 425 Degrees for 12-15 Minutes until golden brown.

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