 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
Because I live in an area where there arenât many Chinese restaurants, I developed this Asian-inspired starter. A combination of soy and plum sauces, red wine, garlic and ginger create a full-bodied marinade that infuses every bite with wonderful flavor.Delores Condon, Paynesville, Minnesota Ingredients:
1/4 cup sugar |
1/4 cup soy sauce |
2 tablespoons plum sauce |
2 tablespoons ketchup |
1 tablespoon dry red wine or beef broth |
1 garlic clove, minced |
3/4 teaspoon finely chopped crystallized ginger |
2 pork tenderloins (3/4 pound each) |
toasted sesame seeds, chinese-style mustard and additional plum sauce, optional |
Directions:
1. In a small bowl, combine the first seven ingredients. Pour 1/3 cup into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade. Place pork on a greased rack in a foil-lined roasting pan.
3. Bake, uncovered, at 425° for 20-30 minutes or until a meat thermometer reads 160°, brushing occasionally with reserved marinade.
4. Let stand for 5-10 minutes before slicing. Sprinkle with sesame seeds and serve with mustard and additional plum sauce if desired. Yield: 10 servings.
|
|