Ingredients
- Ginger mayonnaise:
- 1/2 cup olive oil
- 3 tablespoon wine vinegar
- 3 tablespoons grated onion
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried whole oregano
- 2 - 1 to 1-/2 lb. pork tenderloins
- Commercial Rolls
- 2 egg yolks
- 2 cups vegetable oil
- 2 tablespoons white wine vinegar
- 1 tablespoon minced chives
- 3/4 teaspoon ground ginger
- 1/2 teaspoon salt
- dash of paprika
Preparation
Step 1
Combine first 7 ingredients, stirring well. Pour marinade over tenderloins. Cover and refrigerate 4 hours turning the tenderloins occasionally. Place tenderloins fat side up, on rack in a shallow roasting pan, reserving marinade. Insert meat thermometer into thickest part of meat, making sure it does not touch fat. Brush tenderloin with marinade. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 25 minutes or until meat thermometer registers 160 (20 to 30 minutes per pound of single tenderloin, basting occasionally with marinade. Slice thinly. Serve medallions with commercial rolls and ginger mayonnaise.
Ginger Mayonnaise:
Beat egg yolks at high speed of electric mixer until thick and lemon colored. With mixer running, add oil, 1 tablespoon at a time, beat until mixture begins to thicken. Gradually add vinegar, beating until thickened. Stir in remaining ingredients, cover and chill. Do not stire in a metal container. Yields 2-1/2 cups.