| 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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