Roast pork tenderloin, chinese
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | (3/4-lb) pork tenderloins | |
| 1 | cup | Chicken stock |
| ¼ | cup | Soy sauce |
| ¼ | cup | Honey |
| 2 | tablespoons | Sherry |
| 1 | tablespoon | Lemon juice |
| ½ | Clove garlic | |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Powdered ginger |
| 2 | tablespoons | Cornstarch |
| Watercress sprigs | ||
| Spiced purple plums | ||
| Preserved kumquats | ||
Directions
Combine stock, soy sauce, honey, sherry, lemon juice, garlic, cinnamon, salt & ginger; mix. Marinate meat 2 hours in mixture. Drain & coat meat with cornstarch. Place in shallow roasting pan. Bake at 325 for 1-½ hours, basting frequently with marinade. Slice on the diagonal. Garnish with watercress sprigs, spiced purple plums & preserved kumquats.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .