Barbecued Pork
YIELD Makes about 8 appetizer servings
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INGREDIENTS
| 1/4 | cup soy sauce |
| 2 | tablespoons dry red wine |
| 1 | tablespoon brown sugar |
| 1 | tablespoon honey |
| 2 | teaspoons red food coloring (optional) |
| 1/2 | teaspoon ground cinnamon |
| 1 | green onion with top, cut in half |
| 1 | clove garlic, minced |
| 2 | whole pork tenderloins (about 12 ounces each), trimmed |
| Green Onion Curls for garnish | |
PREPARATION:
- Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, onion and garlic in large bowl. Add meat; turn to coat completely. Cover and refrigerate 1 hour or overnight, turning meat occasionally.
- Preheat oven to 350°F. Drain meat, reserving marinade. Place meat on wire rack over baking pan. Bake 45 minutes or until no longer pink in center, turning and basting frequently with reserved marinade.
- Remove meat from oven; cool. Cut into diagonal slices. Garnish with Green Onion Curls, if desired.
This recipe appears in:
Fried Rice
/ Chinese
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