Juicy Pork Tenderloin
photo by JackieOhNo!
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 pork tenderloin (2 loins in pack)
-
Marinade
- 59.14 ml vermouth
- 2 garlic cloves, minced
- 44.37 ml sugar
- 44.37 ml soy sauce
- 44.37 ml ketchup
- 4.92 ml Worcestershire sauce
- 2.46 ml salt
- 2.46 ml crushed red pepper flakes
- 9.85 ml fresh rosemary, finely chopped
- 4.92 ml cornstarch
directions
- Mix all (except cornstarch) ingredients and rub mixture into loins.
- Refrigerate 2-4 hours or overnight.
- Place on rack in pan and roast at 350 for 35 to 45 mins or until juices run clear.
- let stand 10 mins then slice into medallions.
- pour pan juices into sauce pan and add cornstarch.
- cook sauce for one minute more till thick.
- Watch pan juices as it cooks as sometimes I add a little water as it cooks for more sauce.
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Reviews
-
I made this exactly according to the recipe and it was delicious, juicy and tender. I did not marinate it for hours or overnight because I didn't have the time so I only marinated it for about 30 minutes and I must say it was quite flavorful. I think overnight would have been overkill. Also I thought it was a bit too sweet with all that sugar and ketchup so the next time I make it I will either cut back or eliminate those two ingredients. I guess most people like sweet things whereas my husband and I don't. Anyway, delicious and a winner.
-
This was very flavorful and very juicy. I made this exactly as posted and cooked the pork until it read 150 on an instant read thermometer, which took about 45 minutes. Unfortunately, my pan juices were a burnt mess so I could not make the sauce (I suppose if you grill this, then you can't make sauce either). However, this was really tasty without sauce, although I bet it's delicious. Thanks for sharing. Made for Fall PAC 2011.
RECIPE SUBMITTED BY
TMoney
United States
I work full time but cooking is my passion. Always looking for new ideas on here.