Tremendously “Tender” Loin

1:01 PM

I marinated this pork tenderloin early in the morning for it to soak up the juices and be ready to stick into the oven by 5:30PM.  The horseradish cleared my sinuses every time I walked by the fridge.  You are going to love this marinade.  You can use this on chicken, steak or pork.  It’s incredibly flavorful and easy.
Serve with a salad and this easy Fried Rice minus the chicken.
What You Will Need:

2 (1.5 lb) pork tenderloins
1 T horseradish, prepared (find in cold section of grocery store)
1/3 C hoisin sauce
What You Already Have at Home:
1/3 C brown sugar
1/3 C soy sauce
2 large garlic cloves, crushed
1 T sherry cooking wine
About 1 tsp dried mustard
1 glass casserole
1 rimmed baking sheet lined with non-stick foil
Plastic wrap
1)      Mix all ingredients except for pork in casserole.
2)      Add pork.  Seal with plastic wrap.

3)      Turn pork about halfway through marinating time.
4)      When ready to cook, preheat oven to 350˚.
5)      Transfer marinated pork onto baking sheet.
6)      Place in center of oven and cook for 25 minutes.
7)      Turn pork, baste with juices, rotate and cook for another 25 minutes.
8)      Let rest for 10 minutes.  Slice along grain and serve.

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  1. I have never attempted the pork tenderloin. I think because it looks like too much food for two. But yours looks delicious. And if that is your kitchen at the top then I am mighty jealous!

  2. Merut, you need to try this! Make the marinade and pour half in an old (clean) jar, refrigerate and save for later. Buy one 1 lb tenderloin and pour remaining marinade over top. Remove pork when meat thermometer reaches about 145-150˚F. At rest it should heat up to 160˚F after 10 mins.

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