1/2 cup soy sauce
1/2 cup white wine
4 green onions, chopped
2 cloves garlic, pressed
1/2 teaspoon pepper
Enough grated fresh ginger to cover bottom of marinating dish
2 pounds pork tenderloin
Servings: 6
1. Combine soy, wine, onions, garlic and pepper. Pour over grated ginger. Add tenderloin and coat all sides. Marinate refrigerated at least 12 hours.
2. Preheat oven to 325º if baking. Or drain tenderloin, reserving marinade and cook over hot coals until internal temperature reaches 160º. If baking, cook uncovered until tenderloin reaches the same temperature, for about 1 hour.
3. While pork is cooking, strain marinade, and boil for about 5 minutes. To keep pork moist after cooking, pour marinade over tenderloin and cover with foil. Or place in a warming drawer set on moist.
Notes: Preparation: Grill
1/2 cup white wine
4 green onions, chopped
2 cloves garlic, pressed
1/2 teaspoon pepper
Enough grated fresh ginger to cover bottom of marinating dish
2 pounds pork tenderloin
Servings: 6
1. Combine soy, wine, onions, garlic and pepper. Pour over grated ginger. Add tenderloin and coat all sides. Marinate refrigerated at least 12 hours.
2. Preheat oven to 325º if baking. Or drain tenderloin, reserving marinade and cook over hot coals until internal temperature reaches 160º. If baking, cook uncovered until tenderloin reaches the same temperature, for about 1 hour.
3. While pork is cooking, strain marinade, and boil for about 5 minutes. To keep pork moist after cooking, pour marinade over tenderloin and cover with foil. Or place in a warming drawer set on moist.
Notes: Preparation: Grill
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