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A Chinese Recipe
From the Kitchen of: Baby Boomer
Source: Treasury of Chinese Cooking
Since pork tenderloins are readily available now, this recipe is easy to make as well as a wonderful addition to your Chinese favorite recipes.
| 1/4 | C | Soy Sauce |
| 2 | Tbsp. | Red wine (dry) |
| 1 | Tbsp. | Brown sugar |
| 1 | Tbsp. | Honey |
| 2 | Tsp. | Red food coloring (optional) |
| 1/2 | Tsp. | Cinnamon (ground) |
| 1 | Onion | Green, cut in half |
| 1 | Clove | Garlic, crushed |
| 2 | Whole | Pork tenderloins (about 12 oz. each) |
| 4 | Onions | Green, sliced thin (or make curls) |
Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, onion and garlic in a large bowl. Add pork, turning tenderloins to coat completely. Cover and refrigerate 1 hour or overnight, turning meat occasionally. Drain pork, reserving marinade. Place tenderloins on wire rack over a baking pan. Bake in preheated 350 degree oven, turning and basting often with reserve marinade, until cook through, about 45 minutes. Remove pork from oven; cool. Cut into diagonal slices. Garnish with Green Onion slices or curls. Makes about 8 appetizer servings.