* Exported from MasterCook *

CHINESE BBQ PORK

Recipe By :Pam Coombes
Serving Size : 4 Preparation Time :2:00
Categories : 5-10G Low Carb Meat Pork Ham Bacon
Regional Chinese Zold


Amount Measure Ingredient -- Preparation Method
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1/2 tsp ground cinnamon
1/4 cup soy sauce
1 green onion -- cut in half
2 tbsp dry red wine
1 cl garlic -- crushed
1 tbsp splenda
2 whole pork tenderloin
1 tsp honey
2 tsp red food coloring -- optional

Combine soy sauce; wine,splenda,honey, food colouring, cinnamon, onion and garlic in large bowl. Add pork, turning tenderloins to coat completely. Cover and refrigerate 1 hour or overnight, turning meat occasionally. Drain pork, reserving marinade. Place tenderloins on wire rack over baking pan. Bake in preheated 350°F-180°C oven, turning and basting often with reserved marinade, until cooked through, about 45 minutes. Remove pork from oven; cool. Cut into diagonal slices. Serve hot with salad.


Cuisine:
"Chinese"












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Per Serving (excluding unknown items): 160 Calories; 4g Fat (23.2% calories from fat); 25g Protein; 4g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 1091mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0