Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Grated fresh ginger |
| 2 | Cloves garlic -- minced |
| 2 | Green onions -- chopped |
| ¼ cup | Soy sauce |
| 2 tablespoons | Honey |
| 1 tablespoon | Rice wine vinegar |
| ½ tablespoon | Asian sesame oil |
| 1 tablespoon | Vegetable oil |
| 1 teaspoon | Cornstarch |
| 1 tablespoon | Water |
| 2 pounds | Pork tenderloin (2 |
| Tenderloins) | |
| 2 tablespoons | Toasted sesame seed |
1. Stir together ginger, garlic, green onions, soy sauce, honey, rice-wine vinegar, oils, cornstarch, and the water. Whisk until smooth.
2. Trim any fat from pork tenderloins and place pork in a shallow roasting pan. Pour marinade over pork and marinate 1 hour to 2 days in the refrigerator. From time to time, turn pork tenderloins to be sure they marinate evenly.
3. About 1 hour before serving, preheat oven to 350 degrees F. Drain off marinade and sprinkle pork with toasted sesame seed. Cook until medium (40 to 45 minutes; about 140 degrees F on an instant-read thermometer).
4. To serve, slice pork thinly across grain of meat.
Recipe By : The California Culinary Academy From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 ~0800