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Makes about 40-50 servings.
• 1 whole pork tenderloin, about 1 pound
• 1 tablespoons grated fresh ginger root
• 1/3 cup soy sauce
• 2 tablespoons dry sherry
• 1/4 teaspoon sugar
• 1 garlic clove, minced
• Walnut halves, as needed
Slice pork across the grain, as thinly as possible.
This is easy to do if pork is partially frozen.
Slices should be about 1/16-inch thick.
In medium bowl, stir together ginger, soy sauce, sherry, sugar and garlic; add pork and marinate 30 minutes.
Remove pork slices to flat surface.
Place a walnut half on each; roll up.
Put pork nuggets seam side down on broiler pan; broil 4 inches from heat about 4 minutes on one side only.
Thinly sliced pork is marinated briefly and rolled around a walnut half and quickly broiled.
These will disappear quickly from your hors d’oeuvres table.
Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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