Pork Tenderloin Bake
|Pork tenderloins||24 Ounce (10 To 12 Ounce Each)|
|Canned crushed pineapple||13 1⁄4 Ounce, drained (reserve 0.25 cup syrup)|
|Dry sherry/Apple juice||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Chili sauce||2 Tablespoon|
|Red food color||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Green onion||1 , cut into thick slices|
|Gingerroot slices||2 , smashed|
|Honey||1 Cup (16 tbs)|
Place meat in plastic bag or shallow glass dish.
Mix pineapple and reserved syrup with remaining ingredients except honey; pour on meat.
Fasten bag securely or cover dish with plastic wrap.
Refrigerate meat, turning occasionally, at least 2 hours.
About 1 1/2 hours before serving, remove Pork Tenderloin Bake from marinade; reserve marinade.
Place meat on rack in open shallow baking pan or dish.
Roast in 325Â° oven 30 minutes.
Mix reserved marinade and honey; pour on meat.
Bake until done, 30 to 60 minutes.
Cut meat diagonally across grain into 1/4 inch slices.