Oriental Style Pork Tenderloins Recipe
Finally an Oriental Style Pork Tenderloins recipe that your palate will fall in love with! Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. I thought of Simply yummy, what are the words that come to your mind instantly on tasting this Oriental Style Pork Tenderloins recipe?
Ingredients
2 pork tenderloins 3/4 to 1 lb. each)
1/2 cup each soy sauce and regular-strength chicken broth
1/4 cup sake or dry sherry
6 tablespoons sugar
1 teaspoon minced garlic
1 teaspoon red food coloring (optional)
Directions
Fold and tie thin end of each tenderloin under to give meat an even thickness.
In a large bowl, stir together soy, broth, sake, sugar, garlic, and, if desired, food coloring.
Add tenderloins and turn to coat.
Cover and refrigerate for at least 8 hours or until next day, turning several times.
Barbecue meat by indirect heat
Lift meat from marinade and drain briefly (discard marinade).
Place meat on grill directly above drip pan.
Cover barbecue and adjust dampers as necessary to maintain an even heat.
Cook until a meat thermometer inserted in thickest part (not folded end) registers 170°F (20 to 22 minutes).
In a large bowl, stir together soy, broth, sake, sugar, garlic, and, if desired, food coloring.
Add tenderloins and turn to coat.
Cover and refrigerate for at least 8 hours or until next day, turning several times.
Barbecue meat by indirect heat
Lift meat from marinade and drain briefly (discard marinade).
Place meat on grill directly above drip pan.
Cover barbecue and adjust dampers as necessary to maintain an even heat.
Cook until a meat thermometer inserted in thickest part (not folded end) registers 170°F (20 to 22 minutes).
