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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Marinated Pork Tenderloin Recipe

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This recipe for Marinated Pork Tenderloin is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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