Place pork in marinade, turning often to make sure meat is completely exposed to the mixture.
Place meat and marinade into roasting pan in a 475 F oven for 15 minutes.
Lower temperature to 325 F and cover with aluminum foil.
Cook for 3 hours.
Remove meat from roasting pan to a platter and allow it to rest 1/2 hour before slicing and serving.
For the Gravy: Dissolve corn starch in water and add the ingredients for the gravy (above) to the juices left in the roasting pan.
Heat on stovetop, on medium heat and stir until it thickens.
It's ready to serve with stir fried mushrooms, broccoli, red sweet pepper, cauliflower and carrots!
Ingredients:
4 lbs pork tenderloins
1/2 cup pineapple juice
1/4 cup soy sauce
3 scallions ( stems only finely chopped)
3/4 cup dry white wine
1 (1 kg) package knorr demi-glace
1/2 cup sweet and sour plum sauce
1 tablespoon honey
2 tablespoons cornstarch
1/2 cup water
Steps/Methods:
Place pork in marinade, turning often to make sure meat is completely exposed to the mixture.
Place meat and marinade into roasting pan in a 475 F oven for 15 minutes.
Lower temperature to 325 F and cover with aluminum foil.
Cook for 3 hours.
Remove meat from roasting pan to a platter and allow it to rest 1/2 hour before slicing and serving.
For the Gravy: Dissolve corn starch in water and add the ingredients for the gravy (above) to the juices left in the roasting pan.
Heat on stovetop, on medium heat and stir until it thickens.
It's ready to serve with stir fried mushrooms, broccoli, red sweet pepper, cauliflower and carrots!
