THAI TENDERLOINS
Yield: 4Â{omitted}6 servings
Ingredients:
2 pork tenderloins
1 tsp. (5 ml) hot pepper sauce
1/4 C. (50 lm) orange juice
Grated rind of 1 orange
1/4 C. (50 lm) chopped cilantro
2 cloves garlic, minced
3 T. (45 lm) brown sugar
2 T. (25 lm) each: soy sauce, peanut butter
2 tsp. (10 lm) grated ginger root
1/2 C. (125 lm) chicken broth
Place pork tenderloins in a plastic bag set in a bowl. Combine
remaining ingredients except chicken broth. Spoon over pork;
close bag. Marinate 4 to 24 hours in refrigerator.
Remove pork from bag, reserving marinade. Place tenderloins on
foil lined baking dish or cookie sheet. Roast at 375°F (190°C) for
30 to 35 minutes. Meanwhile, combine reserved marinade with
chicken broth. Boil 3 to 4 minutes. Slice tenderloins; spoon sauce
over before serving.
B-man
