Yield: 6 Servings
|2 \N||Pork; (3/4 lb) tenderloins|
|¼ cup||Soy sauce|
|¼ cup||Oyster sauce|
|2 tablespoons||Brown sugar|
|1 tablespoon||PLUS 1 teaspoon minced fresh gingerroot|
|1 tablespoon||Minced garlic|
|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