Soy Sherry Marinade For Barbecued Pork Food

CHINESE BARBECUED PORK

Steps:

• Trim any fat from tenderloins;tuck ends under and tie ech tenderloin with kitchen string.
• Place in a shallow glass dish.
• Whisk together Marinade and pour over tenderloin,turning to coat.
• cover and refridgerate for at least 2 hrs or up to 24 hours, turning occasionally.
• Let stand for 30 minutes at room temperature before cooking.
• Place meat on rack in roasting pan reserving marinade.
• pour 1 cup water in pan.
• bake,basting generously 4 times in 375f oven fot 35-45 minutes or until meat themometer inserted at 20-degree angle registers 160Fand meat still has a HINT of pink.
• Remove to cutting board and tent with foil.
• Let stand for 10 minutes.
• remove string, slice pork diagonally into thin slices.
• note Variations:This can also be cooked on the BbQ.
• Thai BBQ POrk: substitute fish sauce for soy sauce,and lime juice for for sherry.
• increase gingerroot to 1 tbsp and 1 tbsp chopped fresh coriander for five spice powder.
• Time does not include standing time.

MARINATED PORK TENDERLOIN

Steps:

• Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
• Preheat grill for high heat.
• Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.

SPICY GRILLED PORK TENDERLOIN

Steps:

• First, make the marinade.
• Combine soy sauce, sherry, mustard, horseradish, garlic, ginger, red pepper, and onion powder.
• Shake well in a sealed container to blend.
• Place Tenderloin in a 1 gallon ziploc bag.
• Pour marinade over tenderloin in bag and seal.
• Refrigerate overnight, turning occasionally.
• Heat grill to medium heat, about 350-375°F.
• Remove meat from marinade.
• Reserve marinade!
• Grill tenderloin over medium heat about 25-30 minutes or until done.
• Internal temp should reach 170°F to be done.
• While tenderloin is grilling, heat reserve marinade in a saucepan to a boil.
• Combine a little water with a little cornstarch and slowly add to boiling marinade, stirring constantly to achieve a medium bodied sauce.
• When tenderloin is done, slice thinly and arrange on plate.
• Top with sauce & serve.

CINNAMON PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Add the pork; seal bag and turn to coat. Refrigerate 4-6 hours. , Drain and discard marinade. Grill pork, covered, over medium heat for 15-20 minutes or until a thermometer reads 160°, turning occasionally. Let stand for 5 minutes before slicing.