Honey-gingered pork tenderloin
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 |
| Fresh parsley springs; (optional - for garnish) | ||
Directions
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