Because of a request...
May. 13th, 2003 11:48 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
johnpalmerThe recipe I referenced in my journal previously...
2 whole pork tenderloins (about 12 oz each)
1/4 cup soy sauce (approx 60ml)
2 tablespoons dry (i.e.: not 'sweet')red wine (approx 30ml)
1 tablespoon brown sugar
1 tablespoon honey
1/4 teaspoon (1.25ml) red food coloring
1/2 teaspoon (2.5 ml) ground cinnamon
2 cloves garlic, crushed.
Remove and discard fat from the meat
combine all of the ingredients except the tenderloins in a large bowl; add the tenderloins and turn them over a few times to coat them compleely. Cover at let stand at room temperature one hour, or refrigerate overnight, turning occasionally. (Note: I refrigerated them for 30 hours, turning every few hours as I remembered to)
Drain pork, reserving the marinade, and place the pork on a wire rack above a baking pan (Note: there will be scorched sugars on both the rack and the pan, so don't do this with your favorite items, unless you're willing to risk this.)
Bake in a preheated 375 degree farenheit oven, about 45-50 minutes; turn and baste with marinade frequently.
The recipe suggests eating it cool, but I found it was (still is, in fact) wonderful either hot or cold.
2 whole pork tenderloins (about 12 oz each)
1/4 cup soy sauce (approx 60ml)
2 tablespoons dry (i.e.: not 'sweet')red wine (approx 30ml)
1 tablespoon brown sugar
1 tablespoon honey
1/4 teaspoon (1.25ml) red food coloring
1/2 teaspoon (2.5 ml) ground cinnamon
2 cloves garlic, crushed.
Remove and discard fat from the meat
combine all of the ingredients except the tenderloins in a large bowl; add the tenderloins and turn them over a few times to coat them compleely. Cover at let stand at room temperature one hour, or refrigerate overnight, turning occasionally. (Note: I refrigerated them for 30 hours, turning every few hours as I remembered to)
Drain pork, reserving the marinade, and place the pork on a wire rack above a baking pan (Note: there will be scorched sugars on both the rack and the pan, so don't do this with your favorite items, unless you're willing to risk this.)
Bake in a preheated 375 degree farenheit oven, about 45-50 minutes; turn and baste with marinade frequently.
The recipe suggests eating it cool, but I found it was (still is, in fact) wonderful either hot or cold.
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no subject
Date: 2003-05-13 11:59 am (UTC)no subject
Date: 2003-05-13 01:58 pm (UTC)I can't begin to express how much it tickles me when John and I share cooking adventures, even (or maybe especially) long-distance. It was great fun finishing up the last of his hummus this weekend with the thought that he was enjoying "my" roast pork. (-:
no subject
Date: 2003-05-13 01:59 pm (UTC)no subject
Date: 2003-05-13 02:29 pm (UTC)*waggles eyebrows* Why, yes, I believe I do. (-:
no subject
Date: 2003-05-14 06:12 am (UTC)