This was a very good recipe. We both liked it very much. (Ben ate left over Chinese!) We also had english peas and jasmine rice.
Recipe:
Marinade-
1 small onion, grated or minced
1/4 cup low-salt soy sauce
1T toasted sesame oil
2 tsp grated pealed ginger or 3/4 tsp ground ginger
2 medium garlic cloves, crushed
1 tsp grated lemon zest
1 lb pork tenderloin, all visible fat and silver skin discarded
1/4 cup dry white wine
1/4 cup honey
1 T dark brown sugar
In large re-sealable plastic bag, combine marinade ingredients. Add your pork tenderloin; seal; turn to coat. Refrigerate for 8 hours, turning occasionally.
Preheat oven to 375F.
Remove pork from marinade and drain well; discard marinade. Put pork in shallow nonstick baking pan.
In small bowl, whisk together remaining ingredients. Pour over pork, turning to coat all sides.
Bake for 25-30 minutes, or until internal temperature reaches 170F. Remove from the oven and let rest for 5 minutes. Slice and serve.
Serves 4
No comments:
Post a Comment