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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Five-Spice Apple Pork

The last hurray for Labor Day grillin'. Well, not actually grilling, but this sauce is easily adaptable for your outdoor grill. I use pork loin here because it is so much lower in saturated fat, I don't want my last summer, barbecued pork to stay with me both physically and emotionally. The addition of apple butter makes this sauce robust, thick and truly finger-linckin' so get the wet naps.


For 4 people


  • 2 teaspoon(s) five-spice powder
  • Salt and black pepper to taste
  • lb(s) pork loin, trimmed
  • 1 tablespoon(s) olive oil
  • 1/2 cup(s) apple butter
  • 1/4 cup(s) jarred sweet chili sauce
  • 2 tablespoon(s) soy sauce
  • 2 tablespoon(s) molasses
  • 1 teaspoon(s) both paprika and cayenne(or chili) powder
  • 1 teaspoon(s) dried ginger
  • 1/2 teaspoon(s) garlic powder

Five-Spice Apple Pork Directions

  1. Preheat oven to 275-degrees F. In a small bowl, combine five-spice powder, salt and pepper. Cut the pork into 4 x 1 1/2-inch 'french fries'. Place pork in a bowl and with one hand sprinkling the spice mix over the meat, use the other hand to evenly coat each 'fry'. Add oil to a 10-inch cast iron skillet and place over medium high heat. When oil is hot, add pork. Stir fry for 3 minutes, stirring often. Remove from stove while making sauce.
  2. In a medium bowl, combine remainder of ingredients and whisk well. Pour over pork in skillet, evenly coat pork and tightly cover with foil. Bake 15 minutes. Remove foil to bake an additional 20-25 minutes, or until pork is cooked throughout. Remove and serve immediately.