| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Appetizers, Pork & ham, Maine |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Pork tenderloin |
| 6 |
|
Scallion |
| 1 |
|
Clove garlic — crushed |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Honey |
| 1 |
tb |
Oil |
| 1 |
tb |
Hoisin sauce |
| 1 |
ts |
Fresh ginger root — grated |
INSTRUCTIONS
Preheat oven to 400^. Trim any excess fat from pork, then cut into 20 round
slices. Flatten meat slices with a knife or mallet. Trim roots and any
wilted leaves from scallions, then cut each scallion into 3 or 4 pieces.
Place scallion on a meat slice and roll up. In a shallow baking dish, stir
together garlic, soy sauce, honey, oil, hoisin sauce and ginger root. Place
pork rolls in soy mixture seam side down and turn to coat. If preparing
ahead, cover and refrigerate. Bake, uncovered, 10 to 15 minutes or until
meat is no longer pink in center; cut to test. During baking, baste rolls
frequently with sauce. Serve hot or warm.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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