Yield: 6 servings
|½ cup||Soy Sauce|
|2 tablespoons||Lemon Juice, Fresh|
|½ teaspoon||Powdered Ginger|
|1 cup||Vegetable Oil|
|1 cup||Orange Juice|
|½ cup||Packed Brown Sugar|
|½ teaspoon||Ground Ginger|
|½ cup||Juice From 1 Can Of Mandarin Oranges|
|3 \N||Whole Pork Tenderloins, about 1 Lb Each mixed with-|
|1 can||Mandarin Oranges, drained|
1. Whisk all the marinade ingredients together, in a nonaluminum container. Let the tenderloins marinate in the refrigerator for several hours or overnight.
2. Drain the meat. In a covered-kettle barbecue grill, cook over moderately hot coal for approximately 1 hr., or until meat test 170 F. Baste frequently with marinade.
3. Make the sauce, by combining the orange juice, brown sugar and ginger and cook until bubbling. Stir in the corstarch/water mixture and cook, stirring, until the sauce thickens. Remove from heat, add the butter and the orange slices. Cut the meat into 1-inch slices, and spoon on the sauce.
Note: Garnish each plate with a sliced orange twist, a kiwi slice and a whole strawberry.
From the HEART OF ILLINOIS FAIR of Peoria, Ill. Fair dates: Mid-July, for 9 days.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-04-95 (159) Fido: Cooking