I had some pork tenderloins in the freezer so I decided to put them out for dinner tomorrow. This dish is pretty easy to make and most of the time, you already have all the ingredients in your pantry. I like to marinate the pork overnight, but if you can marinate it for at least 4 hours, that works.
SAVORY PORK TENDERLOIN
- 1 package pork tenderloins (package should contain two tenderloins)
- ¼ cup soy sauce
- ¼ cup lemon juice
- ¼ cup sugar
- 3 Tbsp. dijon mustard
- 2 Tbsp. olive oil
- 3 large cloves garlic, minced
- ½ tsp. salt
- ¼ tsp. pepper
- 2 tsp. cornstarch dissolved in 3 tsp. cold water
- Place pork tenderloins into a gallon size ziploc bag.
- In a small bowl, whisk together soy sauce, lemon juice, sugar, dijon mustard, oil, garlic, salt, and pepper.
- Pour marinade into ziploc bag with tenderloins and seal, squeezing out as much air as possible.
- Let tenderloins marinate in the fridge overnight or for at least 4 hours.
- The next day, preheat oven to 350°.
- Place tenderloins into a small baking pan and pour the marinade all over them.
- Bake 1 hour or until done, flipping tenderloins over halfway through baking. The meat is done when a thermometer inserted into the thickest part reads 145°.
- Transfer tenderloins to a chopping board, tent them with foil, and let them rest for 10 minutes before slicing.
- While tenderloins are resting, pour the sauce into a small saucepan.
- Add the cornstarch/water mixture to the sauce and cook, whisking constantly, until sauce is thickened.
- Slice the tenderloins, then arrange the slices on a serving platter and pour the sauce over them.
Pinky's Pantry 