Polynesian Barbeque Pork Marinade from 30 Day Gourmet Freezer Cooking . . .

Meals:	1	2	3	4	5	6
Serves:	6	12	18	24	30	36
Ingredients:
Pork tenderloin; boneless	3 lbs.	6 lbs.	9 lbs.	12 lbs.	15 lbs.	18 lbs.
Barbecue sauce	3/4 C.	1 1/2 C.	2 1/4 C.	3 C.	3 3/4 C.	4 1/2 C.
Soy sauce	1/2 C.	1 C.	1 1/2 C.	2 C.	2 1/2 C.	3 C.
Olive oil	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. +2 T.
Ground ginger	1 T.	2 T.	3 T.	1/4 C.	1/4 C. +1 T.	1/4 C. +2 T.
Brown sugar	1/4 C.	1/2 C.	3/4 C.	1 C.	1 1/4 C.	1 1/2 C.

Assembly Directions:
Cut pork into chops or cube for kabobs. Combine marinade ingredients. Each recipe yields about 1 1/2 C. of marinade.

Freezing Directions:

Put pork into freezer bags or rigid containers. Pour marinade over pork. Seal, label and freeze.

To Serve: Thaw pork and marinade. Grill, broil, bake or pan fry chops until browned on both sides and no longer pink in the center. Marinade may be discarded or heated through and served as a sauce.

Comments:
I like to use this recipe for “Make-Your-Own-Kabobs” dinners. I just cut up some peppers and onions, open a can or two of pineapple chunks and let them have at it. Great on the grill!