Marinated Tenderloin Fondue |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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When I was a kid in the 1970's, Mom made fondue a lot. She served this meaty version every New Year's Day. Now I carry on that fun tradition with my own family. Ingredients:
1 cup soy sauce |
1/2 cup packed brown sugar |
1/2 cup cider vinegar |
1/2 cup pineapple juice |
2 teaspoons salt |
1/2 teaspoon garlic powder |
1 pound each pork and beef tenderloin, cut into 1-inch cubes |
2 to 3 cups vegetable oil |
Directions:
1. In a bowl, combine the first six ingredients. Pour into two large resealable plastic bags; add pork to one bag and beef to the other. Seal bags and turn to coat; refrigerate for 2 hours, turning occasionally. Drain and discard marinade. Pat meat dry with paper towels. Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until pork juices run clear and beef reaches desired doneness. Yield: 8 servings.
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