Recipe

Spiced Pork Fillet Recipe

	Kukla / All my dishes 10 months, 1 week ago Kind of like cold Chinese pork appetizers, but you serve this one at room temperature. This works well for cocktail hour, as it takes the edge off the appetite. Longer marinating time helps immensely, but 3 -4 hours is OK too.ORIGINAL FROM: Two Fat Ladies - Full Throttle".... More Prep:5m Cook:45m Servings:12	Kukla
	cocktailplatter pork tenderloin medallions ginger cinnamon soysauce savoury sweetish unique appetizer

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Ingredients

1/4 cup soy sauce

1 garlic clove, crushed

2 shallots, finely chopped

1 TBSP red wine (I've used white, dry, sweet, and even brandy. Everything works here)

1 TBSP honey

2 tsps brown sugar

1 tsp freshly grated gingerroot

1/4 tsp ground cinnamon

1 pork tenderloin, trimmed of any sinew and fat

1 TBSP olive oil

NOTE: I tend to increase the honey and brown sugar slightly, and have added a pinch of 5-spice powder as well.

Directions

Combine all the ingredients, except the pork and oil, in a glass or ceramic bowl and mix them well. (A zip-lock plastic bag works even better!)

Add the pork tenderloin (cover the dish if not using a zip-lock bag) and marinate in the refrigerator for 3 - 4 hours, turning frequently, or leave it overnight.

When ready to cook, remove the pork and put in in a small, oiled roasting pan, reserving the marinade. Roast the pork in a preheated 350F oven for about 45 minutes, turning and occasionally basting with the reserved marinade to get an all-around, even roasting. (NOTE: I usually don't leave it that long, depending on the thickness of the pork; the longer you leave it the more often you have to turn and baste, though, or it will be dry.)

When cooked, leave to cool. Cut the pork into thin slices and use toothpicks for serving.

If desired, strain the rest of the marinade and simmer in a small saucepan for about 20 minutes; cool and then serve with the pork as a dipping sauce.

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