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Honey Balsamic Five Spice Glazed…

Yep… first recipe(s) in a while. ­čÖé

Here is the base recipe for the below salmon and pork:

Honey Balsamic Glazed Salmon

from: Keeping it Tasty


  • 4 salmon fillets
  • 1 tablespoon of salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon of ground (dry) mustard
  • 1/2 cup of honey
  • 1/4 cup of balsamic vinegar

I did not add nearly as much salt, only about 1/4 to 1/8 of a teaspoon. I added about 1/2 teaspoon each of rosemary and Five Spice to add extra flavor.


Mix all of the ingredients together to make the glaze. Cut small slices in the salmon every inch to allow the glaze to penetrate the fish. Place the salmon in a Pyrex dish and pour the glaze over, making sure to massage it into the cuts. Bake at 400 degrees for 10-15 minutes or until done.

Here are the salmon fillets before going into the oven. The end result is as shown at the beginning of the post.

Rosemary Five Spice Salmon (Ready for Oven)

I also tried the honey balsamic five spice glaze with a pork loin roast, omitting the rosemary. I marinated the loin roast in the glaze overnight. Below is a shot of the loin after its 24-hour soak, ready for the oven.

Honey Balsamic Five Spice Pork Loin (Ready For Oven) #1

I baked the loin at 350 degrees for about an hour. The meat thermometer should read 160-175 degrees.  As always, let your roast rest before you cut it.

Resting Honey Balsamic Five Spice Pork Loin #1

Here’s what the roast looked like after its time in the oven. The marinade worked very well with the roast, and it was good for lunches and dinners for a good while!

It definitely was not the way the PhoWheels Food Truck seasoned their pork belly for their tacos and Banh Mi sandwiches, but I would be remiss if I failed to mention I was inspired by them. Here’s a shot of the Pork Belly Banh Mi…

Pork Belly Banh Mi on Crossaint

There is one thing I should keep in mind when I prepare a larger pork loin roast again. As long as the roast is up to temperature, do not freak out upon seeing a little pink. While we did stick with the pork slices until we finished them, I zapped all the succulence out of the pork by microwaving the slices in a moment of panic.


Sweet Glazed Pork Tenderloin

Glazed Pork Tenderloin Cut Into Medallions #1

Ah, pork tenderloin… one of the leanest meats around; I always grab one (or two) when the cut’s on sale. Last week, we baked the tenderloins and basted them in a sweet glaze made of honey, balsamic vinegar, brown sugar, sesame oil, and soy sauce.

Here is the recipe we used:

Honey Glazed Pork Tenderloin


  • 1/3 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons balsamic vinegar
  • 2 (3/4 pound) pork tenderloins
    1. Preheat oven to 450 degrees F.
    2. Mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar in a bowl.Dark Honey Glaze & the Tongs...
    3. Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
      The below shot was taken after the high-heat period in the oven…Glazed Pork Tenderloins: After High Heat Session

    4. Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F , and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 160 degrees F.

The below shots are sort of time-lapse shots from step 4. This shot was taken after the first baste….

Glazed Pork Tenderloins: After First Baste

…and after the second.

Glazed Pork Tenderloins: After Second Baste

These were after the third.

Finished Glazed Pork Tenderloins (Horizontal View)

It would be just about the right temperature…

Just the Right Temperature...

We made sure to let the tenderloins rest before cutting into them.

Glazed Pork Tenderloin Cut Into Medallions #2

The batch also turned out quite tender, though I wonder what would happen if I had brined the tenderloins first. The glaze only surrounded the outside of the pork, so unless you soaked the medallions in the leftover glaze, you wouldn’t have too sweet of a medallion. The recipe made for quite a few days’ worth of lunches and dinners.

Pork Tenderloin Medallions and Spinach

Adobong Baboy (Pork Adobo)

Another theme and variation on adobo. This time, I used pork with the recipe I usually use for chicken adobo (recipe here). I used a large pack of boneless ribs since they were on special at the time. I had to do less prep work since the pork was already cut somewhat, and this pack wasn’t particularly fatty. Here’s a shot of the pork, which will be brought first to a boil. The mix will then simmer for a while, first with the lid, then without.

Boneless Ribs Ready to Cook...

As with any adobo involving meat, cooking it “low and slow” is very important… Here’s how the finished product looks on brown rice:

Pork Adobo and Rice