Perfect Pork Loin / Tenderloin
photo by V.A.718
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 907.18 g pork loin (unseasoned)
- 29.58 ml garlic (minced)
- 4 green onions (sliced)
- 44.37 ml Dijon mustard
- 118.29 ml soy sauce
- 14.79 ml ginger
- 118.29 ml honey or 118.29 ml apricot preserves
- 118.29 ml red wine
directions
- In a large zip lock bag, mix together all ingredients and add the pork loin. Let it marinade for at least 4 hours in the refrigerator (I leave mine in over night).
- Pre-heat the oven to 350 degrees.
- Cook 35 minutes per pound (or until as done as you prefer), in an uncovered baking dish.
- Remove from oven and let rest for 5-10 minutes. Slice and serve.
- For added flavor, you can reserve and boil the marinade until reduced by 25 percent, then use it to baste pork loin (every 20 minutes or so), or use it as a dipping sauce.
- Yum Yum Yum!
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Reviews
-
This was fantastic! Everyone in the family loved it, and we thought it was good enough to be ordered in a restaurant. I followed the directions exactly, marinated the meat for approximately 6 hours, and used honey (rather than apricot). It came out tender and juicy, and the reduced marinade was an excellent dipping sauce. I will definitely make it again, and I'll likely invite folks over to enjoy it with us!
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RECIPE SUBMITTED BY
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That cute little fella up top is not me, but my "son" Charlie. He loves being in the kitchen as much as I do! :) He is a huge fan of all things dairy. You can not open a bag or container of cheese, yogurt, sour cream...or well, really anything dairy without him promptly being under foot! He is also a firm believer in the 5 second rule, and I'm okay with that. ;)
I only like to review the recipes that we truly enjoyed! Sure, I've had my share of duds ... but just because I don't like it doesn't mean someone else might enjoy the heck out of it! So, I choose not to leave bad reviews that may sway someone else from trying a recipe. One of my peeves are the reviews that say something along the lines of... I changed this, I changed that, and your recipe was just awful! I may make changes to the recipe (usually not more than full fat to low fat / no fat ingredients - with an exception to sweets, then it's dump in the butter and pour in the sugar missy!), but I feel no need to point that out in my review. After all, it was your recipe that was at the base of any meal I make from it, and so the stars belong to you!
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