Honey-gingered pork tenderloin

Yield: 6 Servings

Measure Ingredient
2 \N Pork; (3/4 lb) tenderloins
¼ cup Honey
¼ cup Soy sauce
¼ cup Oyster sauce
2 tablespoons Brown sugar
1 tablespoon PLUS 1 teaspoon minced fresh gingerroot
1 tablespoon Minced garlic
1 tablespoon Catsup
¼ teaspoon Onion powder
¼ teaspoon Ground red pepper
¼ teaspoon Ground cinnamon
\N \N Fresh parsley springs; (optional - for garnish)

Source: Southern Living Five Star Recipes Place tenderloins in an 11 x 7 x 1/ l/2" baking dish. Combne honey, and next 9 ingredients, stirring well; pour over tenderloins. Cover and marinate in refrigerator 8 hours, turning occasionally.

Remove tenderloins from marinade, reserving marinade. Grill tenderloins over medium-hot coals 25 to 35 minutes, turning often and basting with reserved marinade. Pork is done when meat thermometer inserted into thickest portion of tenderloin registers 160F.

Boil marinate about 5 minutes and thicken slightly with a little cornstarch.

To serve, slice tenderloins thinly and arrange on a serving plattr. Garnish with fresh parsley, if desired. Pass sauce.

Norma's notes: I usually prepare the meat at night and place it in a heavy zip-lock bag (it is easy to turn and no dish to clean up) then grill the meat for dinner the next day.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Norma Leweck" <nleweck@...> on Dec 27, 1997

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