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 Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat; Pork
The History of Recipes
We are able to read the history of `recipes` far back into ancient history, in truth as far back as the Egyptians, and possibly even further. Having said that, mostly, these early records were just very basic hieroglyphic instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history is a series of tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. As we move into The time of the romans around 25BC a roman called Apicius compiled some scripts which described recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were split into appetizers, entrees and dessert, something that is very familiar to us today. This early Roman chef describes how the ancient cooks used many different aromatic flavors, including a few that will be familiar to modern chefs like basil, rue and parsley. As we move on, there were two books from the 1300s - a book called `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian food that appears on menues today, but instead recipes for the types of meals prepared by the cooks of the rich and wealthy people of that time. Later, in the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, and rosemary. The introduction of these new foods and spices led to an outbreak in recipe manuscripts, some of which are kept safe in private libraries. By the advent of the 20th century, cookery books were starting to become popular due to more people being able to read, more spare time and a general increase in wealth. |
We hope you enjoy this Barbequed Pork recipe.
