Recipe Servings: 8 Servings Prep Time: 30 min active, 12 hours inactive Allergens: Animal, Brewers yeast, Capsaicin/peppers, Chicken, Cow milk, Dairy, Fermented, Fructose, Fruit/vegetable, Garlic, Ginger, Grape, Honey, Legume, Miscellaneous, Nut, Onion, Pork, Soy, Spices, Sugar, Sulfites, Yeast Ingredient List:

Qty	Name
5 cloves	garlic
1/2 cup	soy sauce
1/4 cup	honey
1/4 cup	ginger
3 pounds	pork tenderloin
2 tablespoons	unsalted butter
3 cups	chicken stock
1	bermuda onion
1 cup	sherry
6	cardamom seeds
2 1/2 cups	ginger ale
1 teaspoon	red pepper flakes

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Instructions: In a medium bowl, combine the ginger ale, soy sauce, 1/2 cup of the sherry, honey, ginger, the onion, garlic, cardamom, and red pepper flakes. Pour over the pork, cover tightly and refrigerate 12 to 24 hours, turning occasionally.

Preheat the oven to 350 degrees F.

Remove the meat from the marinade and reserve. Pat the roast dry with kitchen towels, season lightly with salt and freshly ground black pepper, and place in a roasting pan. Cook uncovered until an instant-read thermometer registers an internal temperature of 155 degrees F, about 1 hour.

Remove the roast from the oven and place on a platter. Tent with aluminum foil and let rest for 10 to 15 minutes before carving.

Meanwhile, pour any remaining marinade into a medium saucepan and bring to a boil. Cook at a brisk simmer for 5 minutes. Place the roasting pan over 2 burners over medium-high heat. Add the remaining 1/2 cup sherry and cook, stirring to deglaze the pan. Pour the juices into the saucepan with the remaining marinade. Add the chicken stock and cook until reduced by almost half. Whisk in the butter and remove from the heat. Adjust the seasoning to taste. Strain into a sauceboat or decorative bowl.