Barbequed Pork
Yield
8 servingsPrep
10 minCook
1 hrsReady
2 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | cup |
soy sauce, tamari
|
|
| 1 | each |
scallions, spring or green onions
cut in half |
|
| 2 | tablespoon |
red wine
dry |
|
| 1 | clove |
garlic
crushed |
|
| 1 | tablespoon |
brown sugar
|
|
| 24 | ounces |
pork tenderloin
two 12 ounce loins |
|
| 1 | tablespoon |
honey
|
|
| 2 | teaspoon |
food coloring
red |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
cinnamon
ground |
|
| 59 | ml |
soy sauce, tamari
|
|
| 1 | each |
scallions, spring or green onions
cut in half |
|
| 3E+1 | ml |
red wine
dry |
|
| 1 | clove |
garlic
crushed |
|
| 15 | ml |
brown sugar
|
|
| 693.6 | ml/g |
pork tenderloin
two 12 ounce loins |
|
| 15 | ml |
honey
|
|
| 1E+1 | ml |
food coloring
red |
*
|
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℃) F oven, turning and basting often with reserved marinade, until cooked through, about 45 minutes.
Remove pork from oven; cool.
Cut into diagonal slices.
