| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New import |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Soy sauce |
| 3 |
tb |
Sugar |
| 6 |
tb |
Sour-mash bourbon or |
|
|
Dark rum |
| 1 |
ts |
Salt |
| 4 |
|
To 5 cloves garlic, smashed |
|
|
Or chopped |
| 2 |
|
To 3 tablespoons minced |
|
|
Shallots |
| 1 |
tb |
Grated fresh ginger |
| 1 1/2 |
lb |
Pork tenderloin |
INSTRUCTIONS
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, 1997
A Message from our Provider:
“Either Jesus pays or you do”