51 & 52: The end

51: Ginger-soy Pork Tenderloin

From Our Best Bites Cookbook

1-1/2 pounds pork tenderloin
3 tablespoons soy sauce
2 tablespoons brown sugar
2 cloves of garlic, minced (love to use from a jar)
1/2 teaspoon ground ginger or 1/2 tablespoon fresh minced ginger
1 teaspoon fresh lemon juice

1. Whisk together all of the ingredients (except the pork).
2. Place the tenderloin in a Ziplock bag (at least gallon size) and pour soy sauce mixture over it. Marinate for 4-10 hours.
3. When you are ready to eat: preheat oven to 400 degrees. Take pork out of the bag and place on a tinfoil-lined baking dish. Spoon the rest of the marinade over the pork.
4. Place in oven and bake about 20-25 minutes. If you use a meat thermometer, roast until the middle is 160 degrees.

Rating: 4 for Jacob. 3 for me. Jacob loved it. I realized that I don't love pork, so it's not the recipe's fault. Aaaaand I didn't pull the pork out of the freezer early enough so it took a bit longer to cook.

52: Oh, snap! Gingersnap Cookies

From my sister's foods class at BYU

Makes: 2 1/2 dozen

3/4 cup oil
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
2 tsp. baking soad
1/4 tsp. salt
2 tsp. cinnamon
1 tsp. ground cloves
2 tsp. ginger

1. Cream oil and sugar; beat in egg, then add molasses.
2. Add dry ingredients to oil mixture and mix well.
3. Place on un-greased cookie sheet. Bake 350 degres for 8-10 minutes. (ok if it still looks a little raw)
4. Cool slightly before putting cookies on a cooling rack.

Rating: 4. Pretty tasty if you love gingersnaps. However, I would bake for just 8 minutes. My cookies are a tad too crunchy. But the cookies made my house smell delicious. I wish it could smell this good all of the time. Also, I'd probably add a bit less of the cloves. It was a little strong.