Marinated Pork Strips
Yield
8 servingsPrep
20 minCook
45 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
pork tenderloin
two 12 ounce loins |
|
| ½ | cup |
soy sauce, tamari
|
|
| 3 | tablespoons |
sugar
|
|
| 2 | tablespoons |
onions
minced |
|
| 2 | each |
garlic cloves
minced |
|
| 2 | teaspoons |
ginger
ground |
|
| ¾ | cup |
sesame seeds
|
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
pork tenderloin
two 12 ounce loins |
|
| 118 | ml |
soy sauce, tamari
|
|
| 45 | ml |
sugar
|
|
| 3E+1 | ml |
onions
minced |
|
| 2 | each |
garlic cloves
minced |
|
| 1E+1 | ml |
ginger
ground |
|
| 177 | ml |
sesame seeds
|
|
| 3E+1 | ml |
vegetable oil
|
|
Directions
Trim the fat from the tenderloins.
If thick, split lengthwise.
Combine the remaining ingredients except the oil in a bowl.
Marinate the pork in the mixture three hours in the refrigerator, turning and basting frequently.
Drain and reserve the marinade.
Preheat oven to moderate 375℉ (190℃).
Transfer the pork to an oiled roasting pan and roast until tender, about forty-five minutes.
Simmer the marinade ten minutes.
Cut the pork into thin slices and serve on cocktail picks with the marinade as an hors d'oeuvre.
