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Deviled Chops
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    Deviled Chops

  • 1 pork tenderloin, about 1.5 lbs
  • 1 1/2 cups pineapple juice
  • 1/2 cups soy sauce
  • 1 1 inch square cube fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  • 1/2 tsp (or more to taste) habanero pepper powder, or as you like
  • Trim fat from pork tenderloin. Combine all remaining ingredients and mix well. Place tenderloin in ovenproof dish, pour marinade over it, and let rest in fridge 2-24 hours, turning occasionally.

    Preheat oven to 400 degrees. Drain marinade from pork, strain and set aside 2/3 of liquid. Place pork on center rack in oven and cook 30 minutes, basting with remaining 1/3 marinade. Reduce heat to 350 degrees and roast a further 30 minutes or until done. While pork is cooking, simmer reserved marinade until reduced by half. Serve reduction as gravy.

    Note from Doug Irvine:
    I did it tonight, after it marinated all day, and all last night, and I used crushed pineapple instead of juice, a little more garlic, and ginger wine as well as the ginger...when it came to making the sauce, gravy, whatever, I simply strained the crushed pineapple out along with the ginger and garlic, after simmering it for about half an hour... it had turned into almost a garlic sparerib sauce by that time, and it was absolutely superb! Cheers, Doug in BC

    Origin: Calvin Donaghey
    Posted By: Jonathan T. Smillie, Via: Via: Chile Head Mailing List
    Poste Date: Tue, 20 Jul 1999

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