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Marinated Pork Tenderloin Recipe

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This recipe for Marinated Pork Tenderloin, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Hotchkiss
Added: Sunday, February 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Two one-pound pork tenderloins
dried chives, sage, ground pepper, and basil
3/4 cup brown sugar
1/4 cup balsamic vinegar
1/4 cup soy sauce
2 tablespoons olive oil
2 teaspoons lemon juice

Directions:
Directions:
Place the tenderloins on a piece of waxed paper and sprinkle each evenly on all sides with: dryed sage, ground pepper, basil, and dryed chives. Place each tenderloin in a plastic bag. In a bowl, combine the marinade: 3/4 cup brown sugar, 1/4 cup balsamic vinegar, 1/4 cup soy sauce, and 2 tablespoons olive oil, and 2 teaspoons lemon juice. Gently pour half of the marinade in each plastic bag over each tenderloin. Seal the plastic bags and refrigerate for 4 hrs. Remove tenderloins from the bag and brown on all side in a small amount of butter. Place the tenderloins in a 13x9 baking dish, lined with aluminum foil. Drizzle some of the marinade over the meat and pour the rest in a saucepan. Cook the meat in oven at 475 degrees for 25-30 minutes only--no more. Remove from the oven and let the tenderloins rest for approximately 20 minutes before cutting so no juices will be lost. Boil the sauce down for approximately 5 minutes. Slice the tenderloins and place on a meat platter. Drizzle the boiled marinade over the meat and serve.

Personal Notes:
Personal Notes:
Serve with sweet potatoes, baked asparagus, and pineapple souffle.

 

 

 

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