| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Main dish, Pork | 4 | Servings |
INGREDIENTS
| -PAM COOMBES (RNCM95A) | ||
| 1/4 | c | Soy sauce |
| 2 | tb | Dry red wine |
| 1 | tb | Brown sugar |
| 1 | tb | Honey |
| 2 | ts | Red food coloring; optional |
| 1/2 | ts | Ground cinnamon |
| 1 | Green onion; cut in half | |
| 1 | Clove of garlic;crushed | |
| 2 | Whole pork tenderloins (about 12 oz each) 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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