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Asian Pork Tenderloin

Reviewed: Aug. 5, 2009
I made this yesterday,modifying the recipe for a 2 and 1/2 roast,added the juice from one-half of a lime and a touch of honey. Also used red onion because did not have scallions. I did not have eight hours to marinate it,so I cooked it,on 305 F. Convect-Roast for about 80 minutes and then cooled it and refrigerated. So it basically marinated after and still had that wonderful sauce. My teenage,football-playing-weight-lifting son ate almost half of it and hubby and I loved it too. Next time,I would cut back the soy sauce to maybe 1/8 cup and add fresh,grated ginger.
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