Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------THE MARINADE-----------------------------
1/2 c Soy Sauce 1/2 c Juice From 1 Can Of
1/4 c Honey -Mandarin Oranges
2 tb Lemon Juice, Fresh 3 Whole Pork Tenderloins,
1/2 ts Powdered Ginger -about 1 Lb Each
1 c Vegetable Oil

-------------------------THE SAUCE------------------------------
1 c Orange Juice -mixed with-
1/2 c Packed Brown Sugar 2 tb Water
1/2 ts Ground Ginger 2 tb Butter
1 tb Cornstarch, 1 cn Mandarin Oranges, drained

1. Whisk all the marinade ingredients together, in a nonaluminum
container. Let the tenderloins marinate in the refrigerator for
several hours or overnight.

2. Drain the meat. In a covered-kettle barbecue grill, cook over
moderately hot coal for approximately 1 hr., or until meat test 170
F. Baste frequently with marinade.

3. Make the sauce, by combining the orange juice, brown sugar and
ginger and cook until bubbling. Stir in the corstarch/water mixture
and cook, stirring, until the sauce thickens. Remove from heat, add
the butter and the orange slices. Cut the meat into 1-inch slices,
and spoon on the sauce.

Note: Garnish each plate with a sliced orange twist, a kiwi slice and
a whole strawberry.

From the HEART OF ILLINOIS FAIR of Peoria, Ill. Fair dates: Mid-July,
for 9 days.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6

From: Dan Klepach Date: 04-04-95 (159) Fido:
Cooking

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