Today I tried a variation on the Marinated Pork Tenderloin recipe which was so successful the other week. The marinade this time substituted Jean's mother's barbeque sauce for the hoisin sauce found in the original, and I used the grocery store's generic boneless skinless chicken breasts, pitiful things really. As they did not have nearly the mass of a pork tenderloin, I had to guess at the temperature (chose 400 degrees) and the cooking time (12 minutes). They were a tad overdone, but still tasty.
No comments:
Post a Comment