Sesame ginger pork platter
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 28 | ounces | Pork tenderloin (2 12-16 ounce tenderloins) |
| ½ | cup | Soy sauce |
| ¼ | cup | Packed brown sugar |
| 2 | tablespoons | Cooking oil |
| 1 | tablespoon | Toasted sesame seed |
| 1½ | teaspoon | Ginger root; grated, fresh |
| 6 | Cloves garlic; minced | |
| Lettuce leaves | ||
| Green onion strips | ||
| Baguette slices | ||
| Red grapes | ||
| Green grapes | ||
Directions
MARINADE
GARNISH
An Oriental sesame-ginger marinade doubles as a dipping sauce for oven-roasted pork tenderloin.
Combine all marinade ingredients. Place pork in a heavy plastic bag and set in a shallow dish. Pour marinade over pork. Seal bag. Turn to coat meat.
Refrigerate overnight turning occasionally. Drain pork, reserving marinade.
Cover and chill marinade. Place pork on a rack in a roasting pan; cover with foil. Bake at 450F 20 minutes. Remove foil; roast 10-15 minutes or until thermometer inserted in center registers 160F. To grill pork arrange medium-hot coals around a drip pan in a covered grill. Test for medium heat above the pan. Place pork on grill rack over drip pan. Cover and grill 30-45 minutes or until thermometer inserted in center registers 160F. Cool slightly; bias-slice into ¼" slices. Cover and chill up to 24 hours. To serve arrange pork slices on lettuce-lined platter. Heat marinade to boiling; serve in a small bowl for dipping and sprinkle with green onion strips. Serve with baguette slices and red and green grapes. Makes 30 slices.
NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 83.
Posted to MC-Recipe Digest V1 #868 by Peg Baldassari <Baldassari@...> on Oct 26, 1997