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A delicious
flavor for this pork... and oh so tender!
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¾
cup |
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fresh lemon juice |
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½
cup |
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low
sodium soy sauce |
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6
Tbs |
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honey |
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2
small |
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shallots, coarsely chopped |
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2
large |
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garlic cloves, halved |
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2
whole |
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bay
leaves, crumbled |
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2
tsp |
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salt |
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2
tsp |
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pepper |
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1
tsp |
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dry
mustard |
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½
tsp |
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ground ginger |
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4
lbs |
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pork
tenderloin |
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1 |
Puree first
10 ingredients in blender. Poke fork into
several places in tenderloin. Place pork in
re-sealable plastic bags, and pour marinade into
bags. Seal tightly. Turn to coat and refrigerate
overnight. |
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2 |
When ready
to prepare, remove pork from marinade (save the
marinade). Place pork on baking rack inside
roasting pan that has been prepared with
nonstick spray. Cook 35 minutes per pound, or
until 160 degrees is reached on a meat
thermometer. |
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3 |
Transfer
saved marinade to heavy saucepan. Boil until
reduced to sauce consistency- for about 5
minutes. |
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4 |
Spoon sauce
over sliced pork. |
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Servings: 10 |
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