Virginia williams' mandarin pork empress

Yield: 6 servings

Measure Ingredient
½ cup Soy Sauce
¼ cup Honey
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
1 tablespoon Cornstarch,
½ cup Juice From 1 Can Of Mandarin Oranges
3 \N Whole Pork Tenderloins, about 1 Lb Each mixed with-
2 tablespoons Water
2 tablespoons Butter
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

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