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    Soy-Marinated Pork Tenderloin


    Source of Recipe


    Internet

    List of Ingredients




    ¼ cup peeled, chopped fresh ginger
    ¼ cup chopped fresh cilantro
    ¼ cup chopped fresh basil
    ½ cup sake
    ½ cup soy sauce
    2 1½-lb. pork tenderloins
    cooking oil or nonstick cooking spray
    1 cup shiitake mushrooms, sliced
    ¼ cup sliced green onions
    1 Tbsp. olive oil
    1 cup whipping cream
    ½ cup chicken stock or broth
    Freshly ground black pepper

    Recipe



    For marinade, in a blender container, combine ginger, cilantro, basil, sake, and soy sauce. Cover; blend until nearly smooth.

    Place tenderloins in a large resealable plastic bag set in a large, deep bowl. Pour marinade over meat; seal bag. Marinate in the refrigerator for 4 to 6 hours. Lightly coat the bottom of a roasting pan with cooking oil or nonstick spray. Drain the pork tenderloins, reserving ½ cup of the marinade. Place pork in prepared pan. Roast in a 350° oven 45 to 50 minutes or until the internal temperature reaches 160°.

    Meanwhile, for shiitake cream, in a large skillet cook the mushrooms and green onions in hot olive oil until the mushrooms are tender, about 2 minutes. Add reserved marinade, cream, and chicken stock or broth. Bring to boiling; reduce heat. Boil gently, uncovered, 15 minutes or until sauce has thickened and is reduced to 1 and 1/3 cups. Season with black pepper; keep warm. To serve, thinly slice pork and spoon shiitake cream over. Makes 8 servings.


 

 

 


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