Pork Tenderloin In Rum Marinade
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meats | 6 | Servings | |
INGREDIENTS
| 3 | Pork tenderloins | |
| 2 | T | Brown sugar |
| 1/4 | c | Rum |
| 1/4 | c | Soy sauce |
| 1/3 | c | Sour cream |
| 1/3 | c | Mayonnaise |
| 1 1/2 | t | Dry mustard |
| 2 | 3 green onions finely | |
| chopped |
INSTRUCTIONS
Combine all marinade ingredients in a plastic bag or a glass container. Add tenderloins; marinade for 4 to 5 hours, turning occasionally. Combine sauce ingredients; refrigerate for several hours to allow flavors to blend. Preheat oven to 325øF. Place a shallow pan of water on bottom rack of oven to ensure moist tenderloins. Remove tenderloins from marinade (reserve marinade) and bake in a shallow baking pan for 45 minutes to 1 hour, basting 3 to 4 times. To serve, slice in 1/2" slices. Bring the marinade to a boil. Offer a choice of sauce and marinade with the meat. Yield: 6 to 8 Source: Good Friends Cookbook Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 16, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 211
Calories From Fat: 92
Total Fat: 10.4g
Cholesterol: 45.8mg
Sodium: 617.4mg
Potassium: 340.1mg
Carbohydrates: 11.1g
Fiber: 1.6g
Sugar: 6.2g
Protein: 13.9g