Barbequed Pork 2
Yield
8 servingsPrep
15 minCook
45 minReady
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
soy sauce, tamari
|
|
| 2 | tablespoons |
red wine
dry |
|
| 1 | tablespoon |
brown sugar
|
|
| 1 | tablespoon |
honey
|
|
| 2 | teaspoons |
food coloring
red, optional |
*
|
| ½ | teaspoon |
cinnamon
ground |
|
| 1 | each |
garlic cloves
crushed |
|
| 24 | ounces |
pork tenderloin
about 12 ounces each, trimmed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
red wine
dry |
|
| 15 | ml |
brown sugar
|
|
| 15 | ml |
honey
|
|
| 1E+1 | ml |
food coloring
red, optional |
*
|
| 2.5 | ml |
cinnamon
ground |
|
| 1 | each |
garlic cloves
crushed |
|
| 693.6 | ml/g |
pork tenderloin
about 12 ounces each, trimmed |
|
Directions
Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, onion and garlic in large bowl.
Add pork, turning tenderloins to coat completely.
Cover and refrigerate 1 hour or overnight, turning meat occasionally.
Drain pork, reserving marinade. Place tenderloins on wire rack over baking pan.
Bake in preheated 350℉ (180℃) oven, turning and basting often with reserved marinade, until cooked through, about 45 minutes.
Remove pork from oven, cool. Cut into diagonal slices.
Makes about 8 appetizer size servings This is very nice served with green onion curls.
