Oriental Style Pork Tenderloins
|Pork tenderloins||2 Pound (2 Pork Tenderloins, 1 Pound Each)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs) (Regular Strength)|
|Sake/Dry sherry||1⁄4 Cup (4 tbs)|
|Minced garlic||1 Teaspoon|
|Red food coloring||1 Teaspoon|
Fold and tie thin end of each tenderloin under to give meat an even thickness.
In a large bowl, stir together soy, broth, sake, sugar, garlic, and, if desired, food coloring.
Add tenderloins and turn to coat.
Cover and refrigerate for at least 8 hours or until next day, turning several times.
Barbecue meat by indirect heat
Lift meat from marinade and drain briefly (discard marinade).
Place meat on grill directly above drip pan.
Cover barbecue and adjust dampers as necessary to maintain an even heat.
Cook until a meat thermometer inserted in thickest part (not folded end) registers 170°F (20 to 22 minutes).
Serving size: Complete recipe
Calories 1597 Calories from Fat 289
% Daily Value*
Total Fat 32 g49.4%
Saturated Fat 10.7 g53.6%
Trans Fat 0.3 g
Cholesterol 589.7 mg196.6%
Sodium 7962.2 mg331.8%
Total Carbohydrates 105 g35%
Dietary Fiber 1.1 g4.5%
Sugars 92.7 g
Protein 196 g392.9%
Vitamin A 0.4% Vitamin C 2.6%
Calcium 9.2% Iron 63.4%
*Based on a 2000 Calorie diet