Christmas 2007, marinade for the pork tenderloin

This recipe is one I acquired when I was living in Washington, DC. Over the years I have tweaked it and refined it, and I have no idea what it was originally but it remains a favorite!

In a saucepan, combine:
½ cup soy sauce (I use low-sodium)
1/3 cup of honey or maple syrup (I tend to use maple syrup, but honey is also good)
1/3 cup medium dry sherry (in a pinch I have used any good red wine)
1 garlic clove, mashed, peeled (or 1 tsp. jarred, minced garlic)
Fresh ginger root, peeled and sliced thin – amount depends on your family!
>> (Can use the jarred kind in a pinch, and I do … except on special occasions)

Bring all of the above to a boil over moderate heat, stirring frequently. Simmer 5 minutes and cool. Marinade for at least 4 hours (overnight is better) and is great for: chicken, beef, and pork.

Yield: 1.5 cups

Kiy Note: In a time pinch, I have been known to open a zip-lock baggie and dump in some soy sauce, red wine, garlic and ginger root. Skipping the maple syrup and the simmering. It’s good, just not FAB like this is.

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