Barbecued Pork the Editors of Publications International, Ltd.
This recipe is part of the recipe for Cold Stirred Noodles
Makes about 8 appetizer servings
|1/4||cup soy sauce|
|2||tablespoons dry red wine|
|1||tablespoon brown sugar|
|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|
- 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.
Check out more recipes for Chinese