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MARINATED TENDERLOIN FONDUE

Course Dips & Sauces, Dips & Spreads
Prep Time 3 minutes
Total Time 3 minutes
Servings 8 people

Ingredients

  • 1 cup soy sauce
  • 1/2 cup brown sugar packed
  • 1/2 cup apple cider vinegar
  • 1/2 cup pineapple juice canned
  • 2 tsp salt
  • 1/2 tsp garlic powder
  • 1 lb each beef and pork cut into 1-inch cubes
  • 1 lb chicken or turkey cut into cubes or strips
  • 2 to 3 cups vegetable oil

Creamy Cucumber Sauce

  • 2 pkgs cream cheese (3 oz) softened
  • 2 cups sour cream
  • 1/4 cup milk
  • 1 cup cucumber peeled & finely chopped
  • 2 tbs. onion finely chopped
  • 1/2 tsp salt

Other Purchased Dipping Sauces

  • barbecue sauce
  • horseradish sauce
  • sweet and sour sauce
  • teriyaki sauce

Instructions

  • In a bowl, combine the first six ingredients. Pour into two large resealable plastic bags; add pork to one bag and beef to the other.
  • (If using chicken or turkey use separate bags as well)
  • Seal bags and turn to coat; refrigerate for 2 hours, turning occasionally.
  • Drain and discard marinade. Pat meat dry with paper towels.
  • Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until pork juices run clear and beef reaches desired doneness. Yield: 8 servings.
  • Wine Pairings - Light-Bodied Red Wine Enjoy this recipe with a light-bodied red wine such as Pinot Noir.