Now and Later Juicy Pork Loin
- Ready In:
- 4hrs 45mins
- Ingredients:
- 9
- Yields:
-
2 pork loins
- Serves:
- 4
ingredients
- 907.18-1133.98 g pork tenderloin
- 59.14 ml sweet vermouth
- 2 garlic cloves, minced
- 44.37 ml sugar
- 44.37 ml low sodium soy sauce
- 44.37 ml ketchup
- 4.92 ml Worcestershire sauce
- 2.46 ml red pepper flakes
- 9.85 ml rosemary
directions
- Place all ingredients into large ziplock bag.
- Smoosh to distribute marinade throughout meat.
- Throw bag in fridge for 2-4 hours to marinate.
- Place one loin on a rack in a roasting pan.
- Place the other loin, still in the ziplock into the freezer for later.
- Preheat oven to 350* and roast 35-45 minutes or until juices run clear.
- Let stand 10 minutes.
- Slice into medallions
- Pour pan juices into saucepan and add a little cornstarch to thicken. Cook for one or two minutes.
- Pour gravy over medallions.
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RECIPE SUBMITTED BY
TMoney
United States
I work full time but cooking is my passion. Always looking for new ideas on here.