| 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”