Yield: 1 servings
|1||Pork tenderloin; about 1.5 lbs|
|1½ cup||Pineapple juice|
|½ cup||Soy sauce|
|1||1-inch square cube fresh ginger; minced|
|2||Cloves garlic; minced|
|2||Green onions; chopped|
|½ teaspoon||(or more to taste) habanero pepper powder (or Calvin's; or Jim C's smoked hab, as you like)|
Trim fat from pork tenderloin. Combine all remaining ingredients and mix well. Place tenderloin in ovenproof dish, pour marinade over it, and let rest in fridge 2-24 hours, turning occasionally.
Preheat oven to 400 degrees. Drain marinade from pork, strain and set aside ⅔ of liquid. Place pork on center rack in oven and cook 30 minutes, basting with remaining ⅓ marinade. Reduce heat to 350 degrees and roast a further 30 minutes or until done. While pork is cooking, simmer reserved marinade until reduced by half. Serve reduction as gravy.
Posted to CHILE-HEADS DIGEST by "Jonathan T. Smillie" <jsmillie@...> on Jul 20, 1999, converted by MM_Buster v2.0l.