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Ingredients
- 2 x Pork, (3/4 lb) tenderloins
- 1/4 c. Honey
- 1/4 c. Soy sauce
- 1/4 c. Oyster sauce
- 2 Tbsp. Brown sugar
- 1 Tbsp. PLUS 1 tsp. chopped fresh gingerroot
- 1 Tbsp. Chopped garlic
- 1 Tbsp. Catsup
- 1/4 tsp Onion pwdr
- 1/4 tsp Grnd red pepper
- 1/4 tsp Grnd cinnamon Fresh parsley springs, (optional - for garnish)
Directions
- Place tenderloins in an 11 x 7 x 1/ l/2" baking dish. Combne honey, and next 9 ingredients, stirring well; pour over tenderloins. Cover and marinate in refrigerator 8 hrs, turning occasionally.
- Remove tenderloins from marinade, reserving marinade. Grill tenderloins over medium-warm coals 25 to 35 min, turning often and basting with reserved marinade. Pork is done when meat thermometer inserted into thickest portion of tenderloin registers 160F.
- Boil marinate about 5 min and thicken slightly with a little cornstarch.
- To serve, slice tenderloins thinly and arrange on a serving plattr. Garnish with fresh parsley, if you like. Pass sauce.
- Norma's notes: I usually prepare the meat at night and place it in a heavy zip-lock bag (it is easy to turn and no dish to clean up) then grill the meat for dinner the next day.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 6 servings | |
| Calories 113 | |
| Calories from Fat 14 | 12% |
| Total Fat 1.55g | 2% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 967mg | 40% |
| Potassium 161mg | 5% |
| Total Carbs 19.74g | 5% |
| Dietary Fiber 0.3g | 1% |
| Sugars 16.87g | 11% |
| Protein 6.03g | 10% |
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