Entrees
| Amount | Measure | Ingredient |
|---|---|---|
| 1 Cup | Chicken Broth | |
| 1/4 Cup | soy sauce | |
| 1/4 Cup | oil | |
| 1/4 Cup | honey | |
| 2 Tbsp. | sherry or apple juice | |
| 1 Tbsp | lemon juice | |
| 1/2 tsp. | cinnamon | |
| 1 clove | garlic -- pressed | |
| 1 tsp. | salt | |
| 3 | pork tenderloins | |
| 2 Tbsp. | cornstarch | |
| SAUCE | ||
| 3/4 Cup | unsalted chicken stock | |
| 3 Tbsp. | butter |
Combine first 9 ingredients. Marinate pork in mixture several hours or overnight.Preheat oven to 325°. Drain meat (save marinade) and roll in cornstarch. (You lmayneed more cornstarch.) Bake 1 1/2 hours, basting often with marinade. Remove frompan, cover and keep wwarm. Sauce: Add stock to defatted pan drippings, scraping to incorporate all brownedbits. Reduce to 1/2 cup. Swirl in butter, taste to correct seasonings.Slice meat on diagonal, spoon sauce over slices. I often make this without the sauce. I never fails.