Barbecued Pork Recipe

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Barbecued Pork Ingredients

3 tbsp honey
2 tbsp commercial hoisin sauce
2 tbsp reduced-calorie catsup
1 tbsp low-sodium soy sauce
1/8 tsp chinese five-spice powder
3 drops red food coloring (optional)
2 (3/4-pound) pork tenderloins
1/4 cup reduced-calorie catsup
2 tbsp sesame seeds

A Recipe for
Barbecued Pork

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Barbecued Pork Recipe
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This is a recipe for Barbecued Pork from the recipe cookbook of Recipes-to-go (Barbecue)

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Barbecued Pork

Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

Barbecued Pork Directions

Combine first 6 ingredients; stir well, and set aside.
Trim fat from pork, and place in a large shallow dish.
Pour honey mixture over pork. Cover and marinate in refrigerator 8
hours, turning pork occasionally.
Remove pork from marinade, reserving marinade. Place pork on a
microwave-safe roasting rack. Cover with wax paper, and microwave at
MEDIUM HIGH (70% power) 7 minutes. Brush pork with reserved marinade;
rotate rack a quarter-turn. Cover and microwave at MEDIUM HIGH 6 to 8
minutes or until meat thermometer registers 160 degrees; set aside.
Place remaining marinade in a glass measure; microwave at HIGH until
mixture boils. Brush over pork; cut into 1/4-inch slices. Serve warm
with catsup and sesame seeds.
Yield: 12 appetizer servings (serving size: 1-1/2 ounces pork, 1
teaspoon catsup, and 1/2 teaspoon sesame seeds). 102 calories, 2.8
grams fat (0.8 g sat, 1.2 g mono, 0.6 g poly), 40 mg cholesterol, 169
mg sodium. Source: "Cooking Light" magazine - January/February, 1993
Reformatted by: CYGNUS, HCPM52C

Serves: 12

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Barbecued Pork Recipe from the Recipes-To-go.com Barbecue Recipe Cookbook

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