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.

Comments (0)