| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
8 |
Servings |
INGREDIENTS
| 3 |
|
(3/4-lb) pork tenderloins |
| 1 |
c |
Chicken stock |
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
Honey |
| 2 |
tb |
Sherry |
| 1 |
tb |
Lemon juice |
| 1/2 |
|
Clove garlic |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Powdered ginger |
| 2 |
tb |
Cornstarch |
|
|
Watercress sprigs |
|
|
Spiced purple plums |
|
|
Preserved kumquats |
INSTRUCTIONS
Combine stock, soy sauce, honey, sherry, lemon juice, garlic, cinnamon,
salt & ginger; mix. Marinate meat 2 hours in mixture. Drain & coat meat
with cornstarch. Place in shallow roasting pan. Bake at 325 for 1-1/2
hours, basting frequently with marinade. Slice on the diagonal. Garnish
with watercress sprigs, spiced purple plums & preserved kumquats.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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