member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Rick Ashford      

Recipe Categories:

    Roasted Pork


    Source of Recipe


    *

    Recipe Introduction


    servings 4
    points 4

    List of Ingredients




    3 tablespoons barbecue sauce
    1 tablespoon reduced-sodium soy sauce
    1 tablespoon dry sherry
    2 cloves garlic, minced
    1/2 teaspoon crushed Szechwan peppercorns or red pepper flakes
    2 whole pork tenderloins (about 1-1/4 to 1-1/2 pounds total)

    Recipe



    1. Preheat oven to 350°F. Combine barbecue sauce, soy sauce, sherry, garlic and peppercorns in small bowl.

    2. Brush one-fourth of mixture evenly over each roast. Place roasts on rack in shallow foil-lined roasting pan. Cook roasts 15 minutes; turn and brush with remaining barbecue sauce mixture. Continue to cook until internal temperature reaches 165°F when tested with meat thermometer inserted in thickest part of roast. (Timing will depend on thickness of pork; test at 30 minutes.)

    3. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10(0)F during stand time. Slice diagonally and serve warm with rice, if desired. Or, for use in other recipes, cut into portions and refrigerate up to 3 days or freeze up to 3 months.


    Variation For Chinese Barbecued Pork, add 1 teaspoon red food coloring to barbecue sauce mixture. Prepare roasts as recipe directs. Roasts can be grilled over medium coals until an internal temperature of 155°F is reached. (Turn pork after 8 minutes; check temperature at 16 minutes.)



    Nutrients per Serving
    Calories 199
    Calories from Fat 26 %
    Total Fat 5 g
    Saturated Fat 2 g
    Cholesterol 101 mg
    Carbohydrate 3 g
    Fiber
    Protein 32 g
    Sodium 301 mg



 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â