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TERIYAKI ORANGE ROUGHY
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1/2 c. water
1/4 c. dry sherry
1/2 tsp. ground ginger
1/4 c. soy sauce
2 tbsp. brown sugar or honey
1/8 tsp. garlic powder
1 lb. orange roughy

Combine all ingredients in baking dish. Stir until blended.
Add fish. Coat both sides. Cover and refrigerate at least 1
hour. Bake at 450 degrees for 10 to 15 minutes, after
draining off marinade.
--FF

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Medallion Pork Recipe
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3-4 pounds boneless pork roast (I normally use pork tenderloins instead)

3/4 cup porter beer

3/4 cup hoisin sauce



Preheat the oven to 350 degrees. Line the bottom and sides of a roasting pan with heavy aluminum foil. In a bowl, mix the porter and hoisin. Baste the pork roast with about 1/4 of this mixture and place in the oven. Roast the pork for about 1 hour and 15 minutes, basting at 15- to 20-minute intervals with the sauce. (Tenderloins will not take this long to roast since they are small compared to a pork roast.) Start checking the temperature after 50 minutes; when done, the pork will have an internal temperature of 160 degrees. Remove from the oven. Use a pair of tongs to raise the edges of the foil, tenting it around the roast, so that as it cools, the roast is sitting in the basting liquid and pan juices. Let cool 15 minutes before slicing.

It's a great recipe

Courtesy of KH
--FF