Sweet And Sour Pork Tenderloin
|Pork tenderloin||12 Ounce|
|Canned pineapple chunks in juice||8 Ounce, drained (2 Tablespoons Juice Reserved, 1 Can)|
|Dry white wine||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Chili sauce||1 Tablespoon|
|Green onion with tops||1 , thinly sliced|
|Garlic||1 Clove (5 gm), finely chopped|
|Ginger root slice||1 , crushed|
|Cold water||1 Tablespoon|
|Hot cooked rice||3 Cup (48 tbs)|
1. Place pork tenderloin in rectangular dish, 10 x 6 x 1 1/2 inches. Mix pineapple chunks, reserved juice, the wine, soy sauce, chili sauce, onion, garlic and gingerroot; pour over pork. Cover and refrigerate 2 hours, turning pork over once.
2. Drain pork, reserving marinade in medium bowl. Place pork on rack in same dish. Brush pork with half of the honey. Cover with waxed paper and microwave on medium (50%) 6 minutes, rotating dish 1/4 turn after 3 minutes.
3. Turn pork over; brush with remaining honey. Cover with waxed paper and microwave 5 to 9 minutes, rotating dish 1/4 turn every 3 minutes, until pork is done (170° on meat thermometer). Remove to serving platter; keep warm.
4. Mix cornstarch and water; stir into marinade. Cover tightly and microwave on high 2 to 3 minutes or until mixture thickens and boils. To serve, cut pork diagonally into 1/4-inch slices. Serve pork and pineapple sauce over rice. Garnish with parsley if desired.