This recipe was first published in Southern Living’s Five-Star Recipe collection in 1990. This didn’t stop Emma Whitlock of Indianola from entering it in the Iowa State Fair’s “Let’s Cook Healthy! Iowa Pork” category and winning first place! Go Emma! There’s a long list of ingredients, but you throw them together in minutes. You can cook the delicious marinade down to a sauce and serve it with rice. The recipe is for grilling, but you can also pop it in the oven at 425 degrees for about 30 minutes.
two 3/4 pound pork tenderloins
1/4 cup honey
1/4 cup soy sauce
1/4 cup oyster sauce
2 Tbs. packed brown sugar
1 Tbs. plus 1 tsp. minced peeled fresh gingerroot
1 Tbs. minced garlic
1 Tbs. ketchup
1/4 tsp. onion powder
1/4 tsp. cayenne
1/4 tsp. cinnamon
Garnish : fresh flat-leafed parsley sprigs
Pat pork dry and arrange in a shallow dish. In a bowl, whisk together all remaining ingredients and pour marinade over pork. Turn pork to coat well. Chill pork, covered, turning it once or twice, at least 8 hours and up to one day. Prepare the grill.
Remove pork from the marinade, reserving marinade, and arrange on a lightly oiled rack set 5 to 6 inches over glowing coals. Grill pork, basting with reserved marinade and turning it every 3 minutes until desired degree of doneness. Let stand 5 minutes before slicing.
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