1/4 cup soy sauce
2 tbsp dry red wine
1 tbsp brown sugar
1 tbsp honey
2 tsp red food coloring, optional
1/2 tsp ground cinnamon
1 green onion, cut in half
1 clove of garlic, crushed
2 whole pork tenderloins (about 12 oz, each) trimmed
Directions
Combine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion
and garlic in large bowl. Add pork, turning tenderloins to coat
completely. Cover and refrigerate 1 hour or overnight, turning meat
occasionally. Drain pork, reserving marinade. Place tenderloins on
wire rack over baking pan. Bake in preheated 350F oven, turning and
basting often with reserved marinade, until cooked through, about 45
minutes. Remove pork from oven; cool. Cut into diagonal slices. Makes
about 8 appetizer size servings This is very nice served with green
onion curls.
Pam in Va Formatted by Elaine Radis
Servings: 4 servings
Barbequed Pork 2 Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat; Pork
The History of Recipes
It is possible to read the history of meal recipes back into the far past, in fact as far back into history as the ancient Egyptians, and maybe further still. However, generally, these early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to academics is a collection of stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Much later, in Roman times a roman called Apicius wrote a number of documents detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, something we still use today. This early Roman chef describes how the ancient Romans were skilled in the use of many different spices and herbs, including a few that are still present in modern kitchens for example thyme, rue and dill. Continuing our culinary historical journey, we find a couple of recipe books which appeared in the 1300s - a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these have no connection with the indian food that is familiar to us all today, but rather recipes for the types of meals on the menus of the rich and wealthy people of the period. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from the holy lands, including spices such as coriander, parsley, and rosemary. These new herbs and spices prompted an explosion in publications on food, most of which still exist in private collections. The TV revolution gave us TV cooks and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, permitting everyone to access massive numbers of recipes like those on this site. |
We hope you enjoy this Barbequed Pork 2 recipe.
