"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Marinated Pork Tenderloin Recipe

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

Contributor:  
Contributor:  
Jeananne Schild
Added: Thursday, May 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Pork tenderloin: about 2 3/4 pounds. Use whole loin rather than split.
2 T cornstarch
Marinade:
1 can chicken broth (14 1/2 oz.)
1/4 cup soy sauce
1/4 cup honey
2 T. sherry
2 T. lemon juice
1/4 tsp. garlic powder
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. ginger

Directions:
Directions:
Marinate meat for 2 hours or more. Drain meat on paper towel and pat with 2 T. or so of cornstarch. Place meat in shallow pan. Pour marinade over meat in pan. Bake 325 degrees uncovered for 2 hours, basting meat several times. Left over marinade is good poured over meat before serving. Any extra may be frozen. To serve, slice meat thinly and let sit for a while in the marinade to soak it up.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I often serve this for small dinner parties as it can be prepared ahead of time and kept warm in the oven or warmed in the microwave at the last minute. This is a recipe given to me by Sue Ramsey, a good friend and an excellent cook.

 

 

 

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