Chinese Roast Pork
Yield
8 servingsPrep
20 minCook
30 minReady
4 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 48 | ounces |
pork tenderloin
four 12 ounce loins |
|
| ¼ | cup |
soy sauce, tamari
low sodium |
|
| ¼ | cup |
bourbon
|
* |
| 1 | each |
garlic cloves
minced |
|
| 1 ½ | tablespoons |
ginger root
minced |
|
| 1 | tablespoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1387.2 | ml/g |
pork tenderloin
four 12 ounce loins |
|
| 59 | ml |
soy sauce, tamari
low sodium |
|
| 59 | ml |
bourbon
|
* |
| 1 | each |
garlic cloves
minced |
|
| 23 | ml |
ginger root
minced |
|
| 15 | ml |
sugar
|
|
Directions
Trim fat from tenderloins; place in a shallow dish.
Combine soy sauce and next 4 ingredients; pour over tenderloins, turning to coat all sides.
Cover and chill 2 to 3 hours, turning occasionally.
Remove tenderloins from marinade, reserve marinade.
Place tenderloins on a rack coated with cooking spray.
Place rack in broiler pan; add water to pan.
Broil 6 inches from heat source for 15 to 18 minutes, turning often, and basting with reserved marinade.
