| 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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