Recipe of the Carnivals

Tipsy Pork Tenderloin

Marinade

• ½ cup soy sauce
• ½ cup dry Sherry
• ¼ cup peeled and minced ginger
• 4 cloves garlic, crushed

Combine ingredients in a ceramic or glass bowl.

Prick a 3-pound pork tenderloin all over with a 2-tined fork, add it to the marinade, and let it marinate, covered and chilled, turning it occasionally, overnight.

Drain the tenderloin, reserving the marinade, and pat it dry.

Broil the tenderloin under a pre-heated broiler about 5 inches from the heat, basting occasionally with the reserved marinade and turning it once, for 20 minutes.

Transfer it to a cutting board, and let stand for 10 minutes.

In a small saucepan, bring the reserved marinade just to the boiling point, lower the heat and keep the sauce warm.

Slice the tenderloin, arranging the slices on a heated platter, and spoon the sauce over the meat.

This recipe was from the November 1981 issue of Gourmet.

Bon Appétit!

Comments

[Alison]

So, if I only have 4-tined forks, I should only prick half the tenderloin?

[Allan]

Yeah.

[bhd]

One slice for the heated platter, one slice for Mama. One slice for the heated platter, one slice for Mama. Yum! Can't wait to be able to stink up the kitchen again!

[edieraye]

"turning it occasionally, overnight" - Does this mean I need to set my alarm to wake me every couple of hours so I can turn the pork?

Sounds delicious and I've been needing a new marinade recipe. Though I would probably do it on the grill instead. Our old stove's broiler is iffy at best.

[Allan]

Yeah, that bit about turning it got me, too. I think they mean once before bed, once in the morning, a couple of more times through the day.

And I would grill it as well. My broiler is in a drawer under my stove. I never use it.

[lhk]

I'd use the marinade after its been boiled to baste the meat. Don't wantthe raw meat juices to give a tummy up-set.