Thai Tenderloins
Serve with steamed basmati rice.
INGREDIENTS:
2 large pork tenderloins, about 3/4 lb each
1 tbs vegetable oil
1 tbs soy sauce
2 tbs limejuice
2 tsp ginger, finely grated
2 cloves garlic, minced
1 tsp hot pepper sauce
1/4 cup fresh cilantro, chopped
1/2 cup chicken stock
1 1/2 tsp cornstarch
DIRECTIONS:
1. Combine all ingredients except tenderloins and cornstarch in a plastic bag.
2. Place pork in the bag and marinate overnight in refrigerator. Remove pork from bag and reserve the marinade.
3. Barbecue the tenderloins over medium heat for about 20 minutes or bake at 425 for 20 minutes.
4. Meanwhile whisk cornstarch into reserved marinade in a small saucepan and bring to a boil.
5. Cook until thickened. Cut tenderloins into medallions and serve with sauce.
Prep: 15 minutes
Cook: 30 minutes
Serves: 6