Chinese Red Pork

• 1-1/2 to 2 lb whole pork tenderloin
• 2/3 cup pineapple juice
• 1/4 cup honey
• 3 Tbsp rum
• 2 Tbsp soy sauce
• 1 tsp salt
• 1/4 tsp red food coloring
• 1 Tbsp cornstarch

Place tenderloin in large plastic bag. Combine pineapple juice, honey, rum, soy sauce, salt and red food coloring; pour over meat. Fasten bag securely. Refrigerate at least 2 hours, turning bag once. Remove meat from marinade (save marinade); drain well. Arrange meat in shallow baking pan. Bake in 325 degree oven until meat is done, about 1-1/4 hours, turning several times.

While meat is cooking, combine marinade and cornstarch in a saucepan; mix well. Cook, stirring constantly, until clear and thickened. Brush meat with sauce several times during last 30 minutes of cooking, turning to coat evenly on all sides. To serve, slice very thin; serve with remaining sauce.

Yield: 20-25 appetizer servings