(Disclaimer: this photo is from some another blogger. This is not my actual pork tenderloin but I promise this is what mine looked like. I even served it with yellow rice and broccoli so this was about as close as I was going to get to the real thing. I was very tired when I made this-- as you will read about in the post below-- so I didn't snap any photos.)
The other night I made a pork tenderloin that was easy and good. I actually impressed myself because I was beyond exhausted after my whirlwind weekend at Pulpwood Queens Girlfriend Weekend (for pics and a rundown of the weekend, head over to this post at She Reads). Because of my babbling exhaustion, I didn't think I had dinner preparation ability in me. But I did have a pork tenderloin sitting in my fridge and, after a quick perusal of one of my favorite cookbooks-- which was put together by the women in my mother's group back in the early 90's and is no longer available-- I found a recipe for marinade that actually included ingredients I already had. Dinner nirvana.
I threw together the marinade that morning, put the pork tenderloin in it and let it soak all day. Just before dinnertime, I put the marinated pork in my Pampered Chef clay baker and cooked it at 375 for an hour. It came out perfect and tasty. What I liked about it is it could be baked instead of grilled-- a great option for a cold winter night. I paired it with some roasted broccoli and yellow rice and my family proclaimed me a hero. (Not really, but in my mind they did.)
Want to be a hero in your own mind? Here's the recipe so you can pull a dinner out of thin air too!
Marinated Pork Tenderloin
1/2 cup soy sauce
3 Tbsp sugar
2 cloves minced garlic
1 tsp ginger
2 Tbsp olive oil
Mix all ingredients and pour over two 1 lb tenderloins. (Poke holes in the tenderloin with a fork for better absorption.) Flip the tenderloins throughout the day to disperse the marinade. When ready to bake, place tenderloins in 9X13 pan and bake at 375 for 1 hour. You could also grill it.
2 comments:
I am always looking for a good recipe for pork tenderloin, so thanks for this! I usually have to buy the ones that are prepackaged with flavors added, because I don't know what else to do with them other than throw them in the crockpot. This recipe has saved me, so thanks again, Marybeth!!
we had pork tenderloin the other night too...i did it baked in over with a spicy dry rub that had soaked on it for a while...wasn't in the mood to venture to the grill either. :-) Great minds think alike!
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