Garlic-shallot marinated pork tenderloin
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Soy sauce |
| 3 | tablespoons | Sugar |
| 6 | tablespoons | Sour-mash bourbon or |
| Dark rum | ||
| 1 | teaspoon | Salt |
| 4 | To 5 cloves garlic, smashed | |
| Or chopped | ||
| 2 | To 3 tablespoons minced | |
| Shallots | ||
| 1 | tablespoon | Grated fresh ginger |
| 1½ | pounds | Pork tenderloin |
Directions
In a small bowl, mix together all ingredients except tenderloin.
Place the marinade and the tenderloin in a zip top bag and refrigerate overnight. When ready to cook, remove the meat from the marinade and drain for 20 to 30 minutes. Discard marinade. Grill or broil the meat until done, about 25 minutes. Makes 4 servings.
Per serving: Calories 227 Fat 6g Cholesterol 89mg Sodium 284 Percent calories from fat 24%
The Washington Post/"The Onion Cookbook" Dallas Morning News 10/16/96 Typos by Bobbie Beers