| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New import |
4 |
Servings |
INGREDIENTS
| 3 |
T |
Soy sauce |
| 3 |
T |
Sugar |
| 6 |
T |
Sour-mash bourbon or |
|
|
Dark rum |
| 1 |
t |
Salt |
| 4 |
|
To 5 cloves garlic, smashed |
|
|
Or chopped |
| 2 |
|
To 3 tablespoons minced |
|
|
Shallots |
| 1 |
T |
Grated fresh ginger |
| 1 1/2 |
lb |
Pork tenderloin |
INSTRUCTIONS
1997
In a small bowl, mix together all ingredients except tenderloin. Place
the marinade and the tenderloin in a zip top bag and refrigerate
overnight. When ready to cook, remove the meat from the marinade and
drain for 20 to 30 minutes. Discard marinade. Grill or broil the meat
until done, about 25 minutes. Makes 4 servings. Per serving: Calories
227 Fat 6g Cholesterol 89mg Sodium 284 Percent calories from fat 24%
The Washington Post/"The Onion Cookbook" Dallas Morning News 10/16/96
Typos by Bobbie Beers Posted to MM-Recipes Digest V4 #076 by
BobbieB1@aol.com on Mar 15,
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