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Double-Play Pork Loins

Source of Recipe


John Owen






List of Ingredients



• 3 pork tenderloins (about 1 lb. apiece)
  
• 1/2 cup honey
  
• 1/2 cup water
  
• 2/3 cup soy sauce
  
• 1 tsp paprika
  
• 1 tsp dry mustard
  
• 1/2 cup barbecue sauce
  
• 1 tsp ginger
  
• 2/3 cup catsup
  
• 2 tsp salt
  
• 1/2 cup white wine
  
• 1 clove garlic, minced
  
• 1 tsp Worcestershire sauce
  






Instructions



1. Place the pork loins into a large plastic bag. Mix together all the other ingredients, pour into the sack and seal securely. Massage the sack a few times to distribute the sauce. Refrigerate overnight.
   
   
2. The next day, transfer loins and sauce to an oven dish. Bake at 350 degrees (F) for 30 minutes. Turn the loins and return to oven for another 30 minutes.
   
   
3. If you want to serve the loins for dinner, let sit outside the oven for a couple of minutes to let the juices settle, then carve off 3 or 4 slices for each guest.
   
   Let the leftover loins cool, cover and refrigerate. For another meal, slice and serve as an appetizer or as an essential side dish with bowls of Chinese noodles cooked in chicken broth and seasoned with a bit of soy sauce and sliced scallions, and garnished with slices of hard-boiled eggs.
   
   Serves at least 4