Recipe by DrGaellon
An oriental marinade for pork.
Top Review by mapaklenk
DH says this is the most tender pork tenderloin I've ever cooked - and I've cooked some he has loved over the years. Have to admit to a few changes brought on by lack of attention. Think I added 2 tablespoons of Worcestershire instead of 1; just used the juice of one lemon; used olive oil instead of vegetable; and, since I dumped the marinade when removing the pork from it and was afraid it would dry out some while cooking, brushed a glaze of honey over the top before the last 20 minutes of cooking. Also used 2 lbs of tenderloin (that's just how much came in the package) without any additional marinade and had plenty. Marinated for 4 hours. Easy, tender, tasty, and would have been quite healthy without the addition of honey, but still . . . Thanks for sharing!
- 1⁄2 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 4 garlic cloves, minced
- 2 tablespoons lemon juice
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon vegetable oil
- 1 lb pork tenderloin, whole
Directions See How It's Made
- In a zip-top plastic bag, combine soy sauce, Worcestershire sauce, garlic, lemon juice, pepper and oil. Add pork, and turn to coat evenly. Squeeze out as much air as possible, seal, and refrigerate for at least 1 hour (no more than 4 hours).
- Preheat oven to 375 degrees F.
- Place marinated pork in a roasting pan, and bake in preheated oven for 35 to 40 minutes, or until meat thermometer reads 160 degrees F, basting meat often with marinade.