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Well that was a good, easy summer supper. I had to use my oven, seeing as how we live in an apartment (for just the next two weeks--we've bought a house!); half an hour in a 350 oven seemed to work well (and offered a yummy glaze because I dumped all the marinade in the pan with the tenderloin). I served this with oven-roasted corn.
Wow-this is great. The recipe is easy to follow & I loved the zip lock bag idea (new to me) & I cooked in the pork in a pan (I don't have a grill). When it was cooked I set it aside & cooked up the marinade, stirred together 1C of stock and 1 Tbsp Cornstarch & added mix to the hot marinade. Stir gently over heat until thick & pour over sliced pork and mashed potatoes. Fantastic - thank you so much.
This was good. I also used the baking method as it is very cold here right now. I didn't reserve any marinade, but boiled it up while the pork was in the oven to use for basting. It wasn't as big a hit with dh so I probably won't make it again, but I enjoyed it.
This was very good! I served this to our neighbors tonight and it is all gone, but about 4 bites! LOL! I had a 1 3/4 lb. tenderloin that was in two pieces. I prepared the marinade as directed, using chicken broth, not sherry. After pricking the tenderloin, I placed the loin and marinade in a large ziploc bag and chilled it for several hours. Even though I had a larger amount of tenderloin than the recipe called for, the marinade amount was fine. I did not grill this, but browned it in a pan and then placed it in the oven at 300 degrees for about 1 hour. It was tender and moist. It could possibly have cooked for a shorter amount of time. I will definitely try this on the grill, when weather permits! Thanks Nurse Di!