| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Cooking, Live | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Vegetable oil |
| 1/4 | c | Dry sherry |
| 3 | tb | Reduced sodium soy sauce |
| 3 | tb | Light or dark brown sugar |
| 1 | ts | Grated lime zest |
| 3 | tb | Fresh lime juice |
| 3 | Garlic cloves; minced | |
| 1 | tb | Minced fresh cilantro |
| 2 | 3/4-to-1 pound pork tenderloins | |
| Salt and freshly ground black pepper |
INSTRUCTIONS
FOR THE MARINADE 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
A Message from our Provider:
“Jesus: there is no substitute”