Juicy Pork Tenderloin

"This is about the only way my family likes pork tenderloin. I roast it or grill it. Marinate for 24 hours for best results."
 
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photo by JackieOhNo! photo by JackieOhNo!
photo by JackieOhNo!
Ready In:
45mins
Ingredients:
11
Serves:
6-8
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ingredients

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directions

  • Mix all (except cornstarch) ingredients and rub mixture into loins.
  • Refrigerate 2-4 hours or overnight.
  • Place on rack in pan and roast at 350 for 35 to 45 mins or until juices run clear.
  • let stand 10 mins then slice into medallions.
  • pour pan juices into sauce pan and add cornstarch.
  • cook sauce for one minute more till thick.
  • Watch pan juices as it cooks as sometimes I add a little water as it cooks for more sauce.

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Reviews

  1. I made this exactly according to the recipe and it was delicious, juicy and tender. I did not marinate it for hours or overnight because I didn't have the time so I only marinated it for about 30 minutes and I must say it was quite flavorful. I think overnight would have been overkill. Also I thought it was a bit too sweet with all that sugar and ketchup so the next time I make it I will either cut back or eliminate those two ingredients. I guess most people like sweet things whereas my husband and I don't. Anyway, delicious and a winner.
     
  2. Really enjoyed the results of this recipe. The pork was full of flavor, very tender and juicy. Will definitely make it again.
     
  3. This was very flavorful and very juicy. I made this exactly as posted and cooked the pork until it read 150 on an instant read thermometer, which took about 45 minutes. Unfortunately, my pan juices were a burnt mess so I could not make the sauce (I suppose if you grill this, then you can't make sauce either). However, this was really tasty without sauce, although I bet it's delicious. Thanks for sharing. Made for Fall PAC 2011.
     
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RECIPE SUBMITTED BY

I work full time but cooking is my passion. Always looking for new ideas on here.
 
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