1/4 cup green onion, thin sliced
2 tbsp gingerroot, grated
2 tbsp soy sauce
2 tbsp liquid honey
1 tbsp molasses
2 small garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
2 large pork tenderloins, trimmed [3/4 lb e, ach]
Directions
In large bowl, combine green onions, ginger, soy sauce, honey,
molasses, garlic, salt and pepper; add pork, turning to coat well.
Cover and refrigerate for at least 4 hours or for up to 8 hours.
Reserving marinade, place pork on foil-lined rimmed baking sheet;
broil 6 inches from heat, basting once with marinade, for about 20
minutes or just until a hint of pink remains inside. Tent with foil
and let stand for 10 minutes before slicing.
Per serving: 175 calories, 24 g protein, 4 g fat, 10 g carbohydrate
Dinner menu: Aloha For Six: Party Planner Info Aloha For Six: Golden
Curry Macadamia Nuts Aloha For Six: Chicken Salad With Soft And
Crispy Noodles Aloha For Six: Ginger-Glazed Pork Tenderloins Aloha
For Six: Citrus Sweet Potatoes Aloha For Six: Stir-fried Broccoli And
Sweet Onions Aloha For Six: Lime Custard With Mange Sauce; or Aloha
For Six: Coconut Cookies
Source: Canadian Living Magazine March 1996 by Karen Barnaby
[-=PAM=-] PA_Meadows@msn.com
Servings: 6 servings
Aloha For Six: Ginger-Glazed Pork Tenderloins Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Sauce
The History of Recipes
We can read the history of `recipes` far back into ancient history, certainly as far back into recorded history as the ancient Egyptians, and possibly even further than that. In practice though, sadly, these ancient recipes were just very basic hieroglyphic recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to food historians is a collection of ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. Progressing into The time of the roman empire 25BC a man called Apicius assembled a number of documents detailing recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. Aspicius also describes how the cooks of Roman times made use of a good variety of aromatic flavors, including some familiar names like thyme, fennel and parsley. Later on, there are two recipe books published in the fourteenth century : a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these have no connection with the spicy food that is popular today, but rather descriptions of the types of meals prepared for the nobility of the period. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. The introduction of these new herbs and spices caused an explosion in books on cooking, many of which still exist in academic collections. For the centuries that followed, the powerful families of Wesstern Europe competed to serve up the most extravagent banquests, and because of this the best chefs and their collection of recipes could command a high salary. Even so, it wasn`t until the 19th century that fine cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and writing down recipes to allow everyone to enjoy them. By the time we get to the 20th century, recipe books are highly popular as a result of higher levels of literacy, people having increased free time and having more money to spend. Like it or not, the introduction of TV gave us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Aloha For Six_ Ginger Glazed Pork Tenderloins recipe.
