Wednesday, February 27, 2008

Pork Tenderloin

Pork tenderloin is not something I make often. First of all, it's way easier to make pork chops, and secondly, it kinda looks like two giant tongues...and that creeps me out. But, when my girl Paula Deen aired this yummy looking marinade, I was determined to give it another go. So, a zip lock bag and 24 hours later...tongue shaped heaven! I served the tenderloin with sauteed garlic green beans, and everyone loved it. I will most definitely be trying this recipe again, and so should you.

Pork Tenderloin (1 1/2 to 2 lbs.)

1/4 cup soy sauce
2 tablespoons dry red wine (I used 2 tbsp of Apple Juice)
1 tablespoon honey
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon grated ginger (I used minced ginger)
1/2 teaspoon ground cinnamon
2 green onions (green parts only), chopped

Whisk together marinade ingredients and pour over the tenderloin in a zip lock bag. Marinate over night.

1. Preheat oven to 350 degrees.

2. Remove meat from marinade, and place in a 9x13 baking dish.

3. Bake for 45 minutes, or until meat temp is 145 degrees.

4. Let is REST for at least 10 minutes so the juices redistribute.

5. After slicing, drizzle some leftover juices from the baking dish over the meat.


Cakespy said...

That sounds just melt-in-your-mouth tasty. I don't eat pork often but when I do it's a great treat.

lambrina said...

we made the meatloaf Sunday. they LOVED it!!

Brittany said...

Oh I am glad they liked the meatloaf! I made it last night too, it's so good the next day on a sandwich:)

And yeah, this dish is melt in your mouth delish! I don't do pork that often either, but when I do, it will most likely be done this way:)

JennDZ - The Leftover Queen said...

I love pork tenderloin! Sounds really good! :)

Heather said...

This is a Paula Deen recipe? I couldn't tell, since it is lacking a pound of butter. :)

Brittany said...

I know! It is surprisingly good, and even more surprisingly butter-less. You could always toss a stick in though, for good measure:)

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