| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
California |
|
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Grated fresh ginger |
| 2 |
|
Cloves garlic — minced |
| 2 |
|
Green onions — chopped |
| 1/4 |
c |
Soy sauce |
| 2 |
tb |
Honey |
| 1 |
tb |
Rice wine vinegar |
| 1/2 |
tb |
Asian sesame oil |
| 1 |
tb |
Vegetable oil |
| 1 |
ts |
Cornstarch |
| 1 |
tb |
Water |
| 2 |
lb |
Pork tenderloin (2 |
|
|
Tenderloins) |
| 2 |
tb |
Toasted sesame seed |
INSTRUCTIONS
1. Stir together ginger, garlic, green onions, soy sauce, honey, rice-wine
vinegar, oils, cornstarch, and the water. Whisk until smooth.
2. Trim any fat from pork tenderloins and place pork in a shallow roasting
pan. Pour marinade over pork and marinate 1 hour to 2 days in the
refrigerator. From time to time, turn pork tenderloins to be sure they
marinate evenly.
3. About 1 hour before serving, preheat oven to 350 degrees F. Drain off
marinade and sprinkle pork with toasted sesame seed. Cook until medium (40
to 45 minutes; about 140 degrees F on an instant-read thermometer).
4. To serve, slice pork thinly across grain of meat.
Recipe By : The California Culinary Academy
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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