Suzanne’s Marinated Chinese Pork Tenderloin
(from Donna Dawe ’s recipe box)
Succulent—an all-time winner as an hors d’oeuvre or an entree!
Source: Fare for Friends (from RecipeThing user Linda Lu)
Categories: Meat
Ingredients
- 4 greeen onions, sliced
- 4 large garlic cloves, minced
- 2 oz. fresh ginger, grated
- 2 tbsp. sugar
- 1/4 cup dry sherry
- 1/2 cup soy sauce
- 2 tsp. Chinese Five Spice Powder, available at Publix, health food and oriental grocery stores
- 3 whole pork tenderloins
- 1/2 cup chutney or hot mustard
Directions
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Prepare onions, garlic and ginger by hand or one ingredient at a time in food processor. Combine with sugar, sherry, soy sauce and the marinade. Cover and refrigerate one to three days. Turn the tenderloins every 12 hours.
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Preheat the oven to 350. Place a large pan with 1 inch of water on oven’s bottom rack. The water ensures tender, juicy tenderloins. For easy clean up, line a small roasting pan with foil and arrange meat and marinade on it. Roast, uncovered 40-45 minutes. Remove from oven, cool, wrap and refrigerate until firm.
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Can be stored in the refrigerator for up to a week and frozen for future parties or picnics. the meat slices well while still slightly frozen. Slice 1/4" thick and arrange in overlapping rows on a platter around a bowl of chutney or hot mustard as an hors d’oeurvre. 60 thin slices as an hors d’oeurvre.
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TIP: To serve as a hot entree, slice a little thicker and serve with rice, stir-fried water chestnuts and snow peas.
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Serves 8-10 as an entree.