"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pork Tenderloin Recipe

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

Seay Brown
Added: Monday, January 12, 2009


1 lb. pork tenderloin
1 Tbs. soy sauce
1 Tbs. Worchestershire Sauce
2 Tbs. dry sherry
2 garlic cloves, crushed
2 tsp. grated, peeled ginger root
1 sm. zucchini
3 med. sized green onions
1 lg. red bell pepper
1 tbs. olive oil
1 3/4 tsp sugar
1/2 tsp. cornstarch
1/2 C cold water

slice pork into 1/3" slices. Mix next 4 ingredients, add tenderloin and stir. Marinate for 2 hrs. Remove tenderloin to non-stick skillet over med. heat. Reserve marinade. Cut zucchini into bite-sized pieces and pepper into 2" long strips. Stir fry vegetables in oil until golden and tender crisp. After meat has cooked, remove from skillet, leaving juices. Add sugar and cornstarch to water & stir. Pour into reserved marinade, blend and bring to a boil for 1 minute. Arrange meat & vegetables on platter and spoon sauce over all.
Serve remaining sauce in pitcher at table.

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