Barbecued Pork the Editors of Publications International, Ltd.
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||green onion, cut in half|
|1||clove garlic, minced|
|1/2||teaspoon ground cinnamon|
|2||whole pork tenderloins (about 12 ounces each), trimmed|
|Hot cooked rice (optional)|
- Combine soy sauce, wine, sugar, honey, food coloring, green onion, garlic and cinnamon in large bowl. Add pork; turn to coat completely. Cover and refrigerate 1 hour or overnight, turning pork occasionally.
- Preheat oven to 350°F. Drain meat, reserving marinade. Place pork on wire rack over baking pan. Bake 45 minutes or until thermometer inserted into center of pork registers 160°F, turning and basting frequently with reserved marinade during first 30 minutes of cooking.
- Remove pork from oven; cool. Cut into diagonal slices. Serve with rice, if desired.
Check out more recipes for Chinese