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
- 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
- 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.
- 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.
- 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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