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Asian Pork Tenderloin Recipe

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I first made this appetizer on Christmas Eve a few years ago, and it has since become a tradition. Serve the pork slices alone or on small dinner rolls with hot mustard sauce, ketchup or horseradish. —Diana Beyer, Graham, Washington
TOTAL TIME: Prep: 5 min. + marinating Bake: 20 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 5 min. + marinating Bake: 20 min. + chilling
MAKES: 8-10 servings

Ingredients

  • 1 cup soy sauce
  • 1/2 cup packed brown sugar
  • 2 tablespoons red wine vinegar
  • 2 teaspoons red food coloring, optional
  • 1 garlic clove, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 pork tenderloins (about 1 pound each)
  • Sesame seeds, toasted

Directions

  1. In a bowl, combine the first eight ingredients; mix well. Remove 1/2 cup for basting; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add tenderloins. Seal bag and turn to coat; refrigerate overnight.
  2. Drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 20-27 minutes or until a thermometer reads 145°, brushing with reserved marinade often.
  3. Sprinkle with sesame seeds. Cool for 30 minutes. Refrigerate for 2 hours or overnight. Cut into thin slices. Yield: 8-10 servings.
Originally published as Asian Pork Tenderloin in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p34

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Mar. 11, 2010

I made this as part of a backstage buffet for performers at a concert. I made 4 tenderloins and not a scrap was left. I just sliced in thinly. Bread and crackers were available, but I noticed most people just took a slice on its own. It got rave reviews.

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