| | Directions | | Combine first 6 ingredients; add tenderloin and marinate in refrigerator for 24 hours; discard marinade, pat tenderloin dry and brush with olive oil. Broil 8 minutes each side 6 inches from heat. When done, slice into 1/4 inch medallions. Serve on Old London melba snacks with cracked Dijon mustard. |
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| Ingredients | | - |  | 3 tablespoons soy sauce |
| - | | 2 teaspoons honey |
| - | | 1 teaspoon Chinese 5 spice powder (Spice Island preferred) |
| - | | 1/4 teaspoon red food coloring |
| - | | 1 clove garlic, chopped fine |
| - | | 1 piece fresh ginger, chopped fine (1 inch piece) |
| - | | 1 pork tenderloin |
| - | | olive oil |
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