If you can get your pork tenderloin on special...I find this cut of meat tender,juicy and economical.Theres no waste at all...no fat or bone. this was adapted from All-Recipes
- In a bowl, combine the first five ingredients; mix well.
- Set aside 1/3 cup; cover and refrigerate.
- In a large resealable plastic bag, combine the pork and remaining marinade.
- Seal bag and turn to coat; refrigerate overnight.
- Drain and discard marinade from meat.
- Place meat in a roasting pan coated with nonstick cooking spray.
- Pour the reserved marinade on top.
- Bake, uncovered, at 350 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F.
- Let stand for 10 minutes before slicing.
Delicious! The flavors all go so well together. I am going to try this again during grilling season, because the marinade flavors would be great with the addition of the smokiness. Made for Spring 2009 PAC.
This is fabulous. I used only 3-4 garlic cloves cause I don't like when it's too garlicky. I let the tenderloins in the marinade overnight. And I didn't set aside 1/3 cup of the marinade. I used it all. And then poured everything in the baking dish. Thanks Lorrie. Made for Holiday tag.
Delish! I made this exactly as stated (except I used one pound tenderloin for 2 of us) and let it marinate overnight. It came out very tender, moist, and flavorful. The leftovers were even better the next day. Thanks Lorrie for another winner. Made for Photo Tag.