Donn created this recipe to work with any of his signature drinks, for a perfect balance of flavors.
Serves 4
½ cup granulated sugar
1½ tsp. sea salt
⅛ tsp. garlic powder
⅛ tsp. white pepper
¼ cup ketchup
¼ cup soy sauce
1 tbsp. brandy
3 lb. pork tenderloin
1. In a bowl, combine the sugar, salt, garlic powder, white pepper, ketchup, soy sauce, and brandy. Set aside.
2. Place the meat in a shallow dish and pour the mixture on top to coat. Turn the meat over to make sure both sides are coated. Cover and marinate in the refrigerator for 3 hours.
3. Preheat the oven to 400°F.
4. Line a shallow pan with foil, remove the tenderloin from the marinade, place in the pan, and roast for 35 minutes, or until no longer pink inside.
5. Slice the tenderloins thin and serve with spicy mustard.
Servers at Don the Beachcomber, 1947.
The entrance to Don the Beachcomber, 1957.
The restaurant was filled with Polynesian-themed decor, 1947.