| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese1 |
4 |
servings |
INGREDIENTS
|
|
PAM COOMBES; (RNCM95A) |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
c |
Soy sauce |
| 1 |
|
Green onion; cut in half |
| 2 |
tb |
Dry red wine |
| 1 |
|
Clove garlic; crushed |
| 1 |
tb |
Brown sugar |
| 2 |
|
Whole pork tenderloins |
| 1 |
tb |
Honey |
|
|
(about 12 oz each) |
| 2 |
ts |
Red food coloring; optional |
|
|
Trimmed |
INSTRUCTIONS
Combine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion
and garlic in large bowl. Add pork, turning tenderloins to coat
completely. Cover and refrigerate 1 hour or overnight, turning meat
occasionally. Drain pork, reserving marinade. Place tenderloins on
wire rack over baking pan. Bake in preheated 350F oven, turning and
basting often with reserved marinade, until cooked through, about 45
minutes. Remove pork from oven; cool. Cut into diagonal slices. Makes
about 8 appetizer size servings This is very nice served with green
onion curls.
Pam in Va Formatted by Elaine Radis Converted by MMCONV vers. 1.00
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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