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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Christmas Pork Tenderloin Recipe

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This recipe for Christmas Pork Tenderloin is from The 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:  
Pork Tenderloin, about 2 lbs.

Marinade:
4 T brown sugar
1/4 cup diced onion
4 T soy sauce
1 1/2 tsp. cinnamon
2 T cooking sherry
1 tsp. ginger
2 tsp. Dijon mustard or brown mustard
2 tsp. lemon juice
salt and pepper to taste
Directions:
Directions:
Prepare pork tenderloin by poking with a fork or piercing with a meat tenderizer.

In a bowl, combine all the marinade ingredients and mix well. Pour into a large plastic ziplock bag. Add tenderloin and refrigerate for at least 6 hours or overnight.

Remove tenderloin and place in a lightly greased broiling pan. Pour remaining marinade into a saucepan and simmer until reduced to a glaze. Spoon over pork.

Bake at 325 º for one hour, baste a few times during baking.

Remove from oven and let sit for at least 10 minutes before slicing and serving.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This can also be grilled - baste with reduced marinade a few times!

I made this on Christmas Eve 2013 - Paul said he'd never tasted a better tenderloin!

 

 

 

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