Pork tenderloin
Tuesday February 16, 2010 11:52 AM
Ingredients:
1/3 cup reduced sodium soy sauce
2 T. dry sherry
2 tsp. minced garlic
2 tsp. minced fresh ginger
2 pork tenderloins
cup hoisin sauce
How to prepare:
In a glass dish or measuring cup, combine soy sauce, sherry, garlic, and ginger. Place tenderloins in a resealable bag; pour soy sauce mixture into bag. Seal bag securely and refrigerate at least 30 minutes or up to 4 hours, turning bag occasionally. Drain marinade into small saucepan.
Roast tenderloins, covered, in a 350 degree oven until an instant read thermometer registers 160 degrees (tenderloins will be barely pink in center do not overcook). While tenderloins are cooking, add hoisin sauce to marinade in saucepan. Bring to a boil; simmer uncovered until thickened, about 3 minutes. Pour mixture evenly over tenderloins during last 5 minutes of baking. Carve tenderloins crosswise into inch thick slices. Serve with rice pilaf and green beans. Enjoy!
Shared by: Laurie, TheBAG Lady
1/3 cup reduced sodium soy sauce
2 T. dry sherry
2 tsp. minced garlic
2 tsp. minced fresh ginger
2 pork tenderloins
cup hoisin sauce
How to prepare:
In a glass dish or measuring cup, combine soy sauce, sherry, garlic, and ginger. Place tenderloins in a resealable bag; pour soy sauce mixture into bag. Seal bag securely and refrigerate at least 30 minutes or up to 4 hours, turning bag occasionally. Drain marinade into small saucepan.
Roast tenderloins, covered, in a 350 degree oven until an instant read thermometer registers 160 degrees (tenderloins will be barely pink in center do not overcook). While tenderloins are cooking, add hoisin sauce to marinade in saucepan. Bring to a boil; simmer uncovered until thickened, about 3 minutes. Pour mixture evenly over tenderloins during last 5 minutes of baking. Carve tenderloins crosswise into inch thick slices. Serve with rice pilaf and green beans. Enjoy!
Shared by: Laurie, TheBAG Lady
