Ginger pork tenderloin

Yield: 1 servings

Measure Ingredient
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.

Similar recipes