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Marinated Pork Tenderloin Sandwiches
Nb persons: 0
Yield: 36 appetizer sandwiches
Preparation time:
Total time:
Source: Spirit of Christmas Book 15, 2001
1/4 c. | lite soy sauce |
1/4 c. | dry sherry or Madeira |
2 Tb. | olive oil |
1 Tb. | dry mustard |
1 tsp. | ground ginger |
1 tsp. | sesame oil |
8 drops | hot sauce |
2 | cloves garlic , minced |
2 | pork tenderloins, (3/4 lb. each) |
1/2 c. | apple cider vinegar |
3 dozen | party rolls |
Jezebel Sauce: | |
1 c. | apple jelly |
1 c. | pineapple-orange marmalade, or pineapple preserves |
1 jar (6 oz.) | prepared mustard |
1 jar (5 oz.) | prepared horseradish |
1/4 tsp. | ground black pepper |
in a shallow dish or large heavy-duty resealable plastic bag; combine first 8 ingredients; add tenderloins. Cover or seal and chill 8 hours, turning tenderloins occasionally. Remove tenderloins from marinade, reserving 1/2 cup marinade. In a saucepan, combine reserved marinade and apple cider vingegar; bring to a boil and set aside.
Cook tenderloins, covered with grill lid, over medium-hot coals (350-400 degrees) 20-25 minutesor until a meat thermometer registers 160 degrees, turning occasionally and basting with marinade mixture during first 15 minutes of cooking time. Remove tenderloins from heat; let stand 5 minutes. Slice and serve warm or chilled with party rolls and Jezebel Sauce.
For the Jezebel Sauce: In a mixing bowl, beat apple jelly at medium speed of an electric mixer until smooth. Add marmalade and remaining ingredients; beat at medium speed until blended. Cover and chill. Yield: about 3 cups.
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