- 2 whole pork tenderloins [about 12-ounce / 340-g each]
- 1/4 cup [60 mL] soy sauce
- 2 tablespoons [30 mL] dry red wine
- 1 tablespoon [15 mL] brown sugar
- 1 tablespoon [15 mL] honey
- 2 teaspoons [10 mL] red food coloring [optional]
- 1/2 teaspoon [2.5 mL] ground cinnamon
- 1 clove garlic, crushed
- 1 green onion, cut in half
- Green onion curls [optional]
Green Onion Curls
- 6 to 8 fresh medium green onions
- Cold water
- 10 to 12 ice cubes
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- Remove and discard fat from meat.
- Combine soy sauce, dry red wine, brown sugar, honey, if desired red food coloring, cinnamon, crushed garlic and green onion halves into a large bowl.
- Add pork, turning tenderloins to coat completely.
- Cover and leave to marinate at room temperature for 1 hour, or refrigerate overnight, turning occasionally.
- Preheat oven to 350°F [180°C].
- Drain pork reserving marinade.
- Lay pork tenderloins onto the wire rack of a roasting pan.
- Roast into preheated oven until done, for approximately 45 minutes, turning and basting often.
- Remove pork from oven and leave pork to cool.
- Slice pork into diagonal slices and serve garnished with green onion curls.
Green Onion Curls
- Trim bulbs from onions at point where stems begin to turn green.
- Trim remaining stems to a lenght of about 4 inches [10 cm], cutting off tops if necessary.
- Reserve bulbs and remaining tops for another use.
- Using a sharp knife, cut each section of the green stems lengthwise into very thin strips down to the beginning of the stem, cutting about 6 to 8 strips in each stem.
- Fill a medium or large bowl half full with cold water.
- Add green onions, then ice cubes.
- Refrigerate until green onions curl, about 1 hour.
- Drain green onion curls.
- Use as garnish.
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