| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | servings | ||
INGREDIENTS
| 1 | Pork tenderloin; about 1.5 lbs | |
| 1 1/2 | c | Pineapple juice |
| 1/2 | c | Soy sauce |
| 1 | 1-inch square cube fresh ginger; minced | |
| 2 | Cloves garlic; minced | |
| 2 | Green onions; chopped | |
| 1/2 | ts | (or more to taste) habanero pepper powder (or Calvin's; or Jim C's smoked hab, as you like) |
INSTRUCTIONS
Trim fat from pork tenderloin. Combine all remaining ingredients and mix well. Place tenderloin in ovenproof dish, pour marinade over it, and let rest in fridge 2-24 hours, turning occasionally. Preheat oven to 400 degrees. Drain marinade from pork, strain and set aside 2/3 of liquid. Place pork on center rack in oven and cook 30 minutes, basting with remaining 1/3 marinade. Reduce heat to 350 degrees and roast a further 30 minutes or until done. While pork is cooking, simmer reserved marinade until reduced by half. Serve reduction as gravy. Posted to CHILE-HEADS DIGEST by "Jonathan T. Smillie" <jsmillie@tickets.com> on Jul 20, 1999, converted by MM_Buster v2.0l.
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