"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Barbequed Pork Tenderloin Recipe

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This recipe for Barbequed Pork Tenderloin, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brad Kaufman
Added: Monday, May 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1c, Soy sauce
1/3 c. toasted oriental sesame oil
3 large cloves garlic, minced
1T. ground ginger
1tsp monosodium glutamate (optional)

Sauce:
1 (19oz) K.C. Masterpiece sauce
1/3c. soy sauce
1/4c. toasted oriental sesame oil
1 large clove garlic, finely minced

Directions:
Directions:
Bring meat to room temperature. In a small bowl, mix together marinade ingedients, Pour marinade over meat in a glass or enameled pan or a sealable bag. Cover and marinate meat overnight in refrigerator.
Place tenderloins over a low fire on a charcoal grill (with wet hickory or apple wood added to smoke) Barbeque with the lid closed, turning every 15 minutes and basting with the marinade, approximately 1 to 11/2 hours or until done to taste.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This comes from Dr Rich Davis, the guy who started KC Masterpiece

 

 

 

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