On Jul 20, 8:17*am, Dave Smith > wrote:
> On 19/07/2011 11:15 PM, Sky wrote:
>
> > Recently, I splurged and bought a 'package' of pork tenderloins from
> > Sams Club. Now - I have two sets of two pork tenderloins/each. It's a
> > given that each set will get tied together so they'll cook evenly as a
> > whole.
>
> > My question is -- what's 'your' favorite way to cook (tied) pork
> > tenderloins? ) I have access to oven & charcoal grill. However, due to
> > recent weather conditions, the oven is preferred choice right now! It's
> > way too hot to go outside and use the charcoal grill at this time! HELP
> > & TIA.
>
> I recently posted a recipe for pork tenderloin that is very tasty... cut
> and pasted below.
>
> I love pork tenderloin because it is so versatile. *It is good
> butterflied and pounded out even then marinated i a Greek style
> olive oil and lemon juice with garlic, oregano , salt and pepper. Slap
> it on a hot grill for about two minutes per side.
>
> Pork Tenderloin with Sticky Lime Glaze
>
> 1/4 cup (50 mL) sodium-reduced soy sauce
> 1/4 cup (50 mL) liquid honey
> 2 tsp (10 mL) grated lime rind
> 3 tbsp (45 mL) lime juice
> 1 small onion, finely diced
> 2 tbsp (25 mL) minced gingerroot
> 2 cloves of garlic, minced
> 1/2 tsp (2 mL) pepper
> 2 pork tenderloins, (about 12 oz/375 g each)
> 1 tbsp (15 mL) vegetable oil
>
> In large glass bowl, whisk together soy sauce, honey, lime rind, lime
> juice, onion, ginger, garlic and pepper. (Make-ahead: Cover and
> refrigerate for up to 24 hours.) Add pork, turning to coat. Cover and
> marinate in refrigerator for 1 hour.
>
> Drain pork, reserving marinade. In large ovenproof skillet, heat oil
> over medium-high heat; brown pork. Pour in marinade and bring to boil;
> boil for 1 minute.
>
> Roast in 400°F (200°C) oven until juices run clear when pork is pierced
> and just a hint of pink remains inside, about 18 minutes. Transfer to
> cutting board and tent with foil; let stand for 5 minutes before
> slicing. Arrange on platter; pour sauce over top.

==
The [1 tbsp (15 mL) vegetable oi] got lost in the recipe
transferal...I am adding it back in.
==