| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Cooking, Live | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Vegetable oil |
| 1/4 | c | Dry sherry |
| 3 | T | Reduced sodium soy sauce |
| 3 | T | Light or dark brown sugar |
| 1 | t | Grated lime zest |
| 3 | T | Fresh lime juice |
| 3 | Garlic cloves, minced | |
| 1 | T | Minced fresh cilantro |
| 2 | 3/4-to-1 pound pork | |
| tenderloins | ||
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
In a shallow nonreactive dish, combine all the marinade ingredients. Add the tenderloins and turn to coat them. Cover and marinate in the refrigerator for at least 2 hours, or overnight. Preheat the oven to 425 degrees. Remove the tenderloins from the marinade , reserving the marinade, pat dry with paper towels and season with salt and pepper. Place the tenderloins in a roasting pan and roast, basting occasionally with the marinade, for 30 minutes, or until cooked through and an instant read thermometer registers 155 degrees. Transfer the tenderloins to a serving platter and let rest for 5 minutes before slicing. Yield: 6 servings Notes: Recipe courtesy of Georgia Downard, Reasons to Roast Recipe by: Cooking live Show #9024 Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Dec 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 3937
Calories From Fat: 2924
Total Fat: 325.5g
Cholesterol: 921.6mg
Sodium: 2262.5mg
Potassium: 3381.2mg
Carbohydrates: 15.5g
Fiber: <1g
Sugar: <1g
Protein: 209.7g