Recipe by Lorri Nichols
This is such a good recipe, and it it simple, and I bet you've got everything u need right in your pantry! Served with rice and some stir fried veggies this is a good chinese meal. My family requests this at least twice a month. I do occasionally vary the ingerdients by adding powder ginger, or a little lime juice and five star spice.
Top Review by Porfavorcorona
This recipe was alright, but not what I expected; however, it was easy to make. I might make this again, but I might add some hoisen sauce or some garlic. Thanks for sharing! Made for Tag it Red, February 2009
- 1⁄4 cup soy sauce
- 2 teaspoons dry red wine
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 2 tablespoons red food coloring (it gives it the traditional red color) (optional)
- 1⁄2 teaspoon ground cinnamon
- 1 green onion, cut in half
- 1 clove garlic, crushed
- 2 whole pork tenderloin, trimmed of fat (about 12 ozs each)
Directions See How It's Made
- combine soy sayce, wine, sugar, honey, food coloring, cinnamon, onion and garlic in a large bowl.
- Add pork, turning tenderloins to coat completely.
- Cover a refrigerate 1 hour or overnight, turning meat occasionally.
- Drain Pork, reserving marinade.
- Put marinade in a small sauce pan and bring to a boil, skimming the surface of scum.
- leave near stove.
- Place tenderloins on wire rack over baking pan.
- Bake in a preheated 350 degree oven, turning and basting often with the reserved marinade, until cooked through, about 45 mins.
- Remove pork from oven; cool.
- cut into diagonal slices.