 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
I first made this appetizer on Christmas Eve a few years ago, and it has since become a tradition. Serve the pork slices alone or on small dinner rolls with hot mustard sauce, ketchup or horseradish. Diana Beyer, Graham, Washington Ingredients:
1 cup soy sauce |
1/2 cup packed brown sugar |
2 tablespoons red wine vinegar |
2 teaspoons red food coloring, optional |
1 garlic clove, minced |
1 teaspoon ground ginger |
1 teaspoon salt |
1/2 teaspoon pepper |
3 pork tenderloins (about 1 pound each) |
sesame seeds, toasted |
Directions:
1. In a bowl, combine the first eight ingredients; mix well. Remove 1/2 cup for basting; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add tenderloins. Seal bag and turn to coat; refrigerate overnight.
2. Drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 20-27 minutes or until a thermometer reads 145°, brushing with reserved marinade often.
3. Sprinkle with sesame seeds. Cool for 30 minutes. Refrigerate for 2 hours or overnight. Cut into thin slices. Yield: 8-10 servings.
|
|