oriental pork tenderloin

1/4 cup green onions, chopped
6 garlic cloves, pressed
2 teaspoons fresh gingerroot, peeled and finely chopped
1/2 cup dry white wine
6 tablespoons soy sauce
1-teaspoon red pepper flakes
3 pounds pork tenderloin
1-cup cold water
4 teaspoons cornstarch

Chop onion. Press garlic through press. Finely chop ginger. In medium bowl, combine onions, garlic, ginger, wine, soy sauce and red pepper flakes. Add pork tenderloin, turning to coat. Cover bowl and refrigerate at least 30 minutes.

Preheat oven to 425 degrees. Place meat in pan. Reserve marinade. Bake, uncovered, 30-40 minutes or until internal temperature reaches 160 degrees. Remove from oven, cover loosely with foil and let stand 10 minutes before slicing. Meanwhile, for sauce, bring reserved marinade to a boil in saucepan. Cook 1 minute. Slice pork into 1/2-inch slides. Serve with sauce.

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