Now and Later Juicy Pork Loin

I usually get a package of pork loin with the two loins. This is my easy recipe for tonights dinner and freezer ready meal for later. I serve with mashed potato and carrots to keep the side dishes simple. Watch the pan juices while cooking and add a little water as needed for the gravy. Prep time includes marinating

• Ready In: 4 hrs 45 mins
• Serves: 4
• Yields: 2 pork loins

Ingredients

• 2 -2 1⁄2 lbs  pork tenderloin
• 1⁄4 cup sweet vermouth
• 2  garlic cloves, minced
• 3  tablespoons sugar
• 3  tablespoons low sodium soy sauce
• 3  tablespoons ketchup
• 1  teaspoon Worcestershire sauce
• 1⁄2 teaspoon red pepper flakes
• 2  teaspoons rosemary

Directions

1. Place all ingredients into large ziplock bag.
2. Smoosh to distribute marinade throughout meat.
3. Throw bag in fridge for 2-4 hours to marinate.
4. Place one loin on a rack in a roasting pan.
5. Place the other loin, still in the ziplock into the freezer for later.
6. Preheat oven to 350* and roast 35-45 minutes or until juices run clear.
7. Let stand 10 minutes.
8. Slice into medallions
9. Pour pan juices into saucepan and add a little cornstarch to thicken. Cook for one or two minutes.
10. Pour gravy over medallions.