| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 6 | Servings | |
INGREDIENTS
| 2 | Pork; (3/4 lb) tenderloins | |
| 1/4 | c | Honey |
| 1/4 | c | Soy sauce |
| 1/4 | c | Oyster sauce |
| 2 | tb | Brown sugar |
| 1 | tb | PLUS 1 teaspoon minced fresh gingerroot |
| 1 | tb | Minced garlic |
| 1 | tb | Catsup |
| 1/4 | ts | Onion powder |
| 1/4 | ts | Ground red pepper |
| 1/4 | ts | Ground cinnamon |
| Fresh parsley springs; (optional – for garnish) |
INSTRUCTIONS
Source: Southern Living Five Star Recipes Place tenderloins in an 11 x 7 x 1/ l/2" baking dish. Combne honey, and next 9 ingredients, stirring well; pour over tenderloins. Cover and marinate in refrigerator 8 hours, turning occasionally. Remove tenderloins from marinade, reserving marinade. Grill tenderloins over medium-hot coals 25 to 35 minutes, turning often and basting with reserved marinade. Pork is done when meat thermometer inserted into thickest portion of tenderloin registers 160F. Boil marinate about 5 minutes and thicken slightly with a little cornstarch. To serve, slice tenderloins thinly and arrange on a serving plattr. Garnish with fresh parsley, if desired. Pass sauce. Norma's notes: I usually prepare the meat at night and place it in a heavy zip-lock bag (it is easy to turn and no dish to clean up) then grill the meat for dinner the next day. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Norma Leweck" <nleweck@mnsinc.com> on Dec 27, 1997
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