| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | 1 | Servings | |
INGREDIENTS
| 2 | Pork tenderloins, total | |
| weight 1-3/4 pounds | ||
| 1/3 | c | Honey |
| 2 | T | Soy sauce |
| 2 | t | Chinese five-spice powder |
| 6 | Idaho potatoes, peeled and | |
| cut into 1/2-inch dice | ||
| 6 | Whole cloves garlic, peeled | |
| 3 | T | Butter, plus 4 tablespoons |
| cold butter up to 6 | ||
| 3 | T | Half and half, up to 6 |
| Salt and freshly ground | ||
| black pepper to taste |
INSTRUCTIONS
Cost: $$ - Preparation Time: 10 minutes Difficulty Level: 2 - Servings: 6 Preheat the oven to 450 degrees F. Set the pork tenderloins in a roasting pan and roast for 15 minutes. While they are roasting, in a small mixing bowl, combine the honey, soy sauce, and Chinese five-spice powder. After 15 minutes, remove the pork from the oven, baste the tenderloins with the honey sauce, lower the heat to 350 degrees F. and return them to the oven. Continue to roast, basting on occasion with the honey sauce, for 35 to 45 minutes,or until the internal temperature reaches 155 degrees F on an instant-read thermometer. In a medium saucepan, place the potatoes and garlic covered by 2 inches of cold water. Simmer, partially covered, for 25 minutes, or until the potatoes are tender. Drain the potatoes and return them to the pot, off the heat. add to 6 tablespoons of butter and half and half to the potatoes (add as little or as much as you like) and mash them with a masher or potato ricer. Or, puree the potatoes in a food mill (do not use a food processor; this willturn the potatoes gummy), and then whisk in the butter and half and half. Season with salt and pepper. Keep the potatoes warm in a double boiler until serving time or reheat right before serving in a microwave oven. When the pork is done, transfer the tenderloins to a cutting board. Pour the pan and basting juices into a skillet and boil them down until 3/4 cup remains. Remove the sauce from the heat and whisk in the cold butter, tablespoon by tablespoon; season with salt and pepper. Cut the tenderloins on a diagonal into thin slices and set them on a plate; garnish with mashed potatoes. Brush 2 to 3 tablespoons of sauce over the pork slices. Source: Good To Eat by Burt Wolf (Publisher: Doubleday, 1999) http://gourmetconnection.com/burtwolf Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@gourmetconnection.com on May 16, 1999, converted by MM_Buster v2.0l.
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