Melt in Your Mouth Pork Tenderloin

Name: Melt in Your Mouth Pork Tenderloin
Prep time: 12 h
Cook time: 3 h
Total time: 15 h
Yield: 6 serving(s)
Ingredients: 1814.36 g pork tenderloin; 118.29 ml pineapple juice; 59.14 ml soy sauce; 3 scallions (stems only finely chopped); 177.44 ml dry white wine; 1 kg package knorr demi-glace; 118.29 ml sweet and sour plum sauce; 14.79 ml honey; 29.58 ml cornstarch; 118.29 ml water

Submitted by Gingerbee

"Marinating this meat overnight is the secret to this melt-in-your-mouth roast pork. If you're a pork lover, this is the recipe for you! Try it once and you'll do it again and again."

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photo by The Flying Chef

Ready In:: 15hrs
Ingredients:: 10
Serves:: 6

ingredients

1814.36 g pork tenderloin
Marinade 3 to 12 hours
118.29 ml pineapple juice
59.14 ml soy sauce
3 scallions (stems only finely chopped)
177.44 ml dry white wine
Gravy for roasted pork
1 kg package knorr demi-glace
118.29 ml sweet and sour plum sauce
14.79 ml honey
29.58 ml cornstarch
118.29 ml water

directions

Place pork in marinade, turning often to make sure meat is completely exposed to the mixture.
Place meat and marinade into roasting pan in a 475°F oven for 15 minutes.
Lower temperature to 325°F and cover with aluminum foil.
Cook for 3 hours.
Remove meat from roasting pan to a platter and allow it to rest 1/2 hour before slicing and serving.
For the Gravy: Dissolve corn starch in water and add the ingredients for the gravy (above) to the juices left in the roasting pan.
Heat on stovetop, on medium heat and stir until it thickens.
It's ready to serve with stir fried mushrooms, broccoli, red sweet pepper, cauliflower and carrots!

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Reviews

What can I say.....WOW! This pork tenderloin was absolutely delicious and the sauce really added a wonderful flavor to the meat. The whole family enjoyed it and I'll defintely be cooking this one again. I didn't cook it 3 hours though. After the first hour at 325 degrees, I turned the oven up to 350 and it was done at the end of 2 hours. Thanks for a wonderful recipe!!

Dreamgoddess
Absolutely goegeous, Pork was tender and juicy. I was only cooking 2lbs of pork so I did cut back on the cooking time, but I followed the rest of the ingredients as stated, as I did not want to detract from any of the flavours. What a wonderful aroma it creates in the house, while cooking. I took your advice and served mine over stir fried vegetables. It was delicious and a recipe that will frequent our table regularly. Thanks for sharing gingerbee, big thumbs up from our family.

The Flying Chef
I tried this over the weekend. Instead of pork tenderloin I used a pork roast but marinated it overnight. The meat was extremely tender....received a lot of compliments on this one......Definitely a keeper !

cfletcher
It is definitely "melt in your mouth." Even my daughter, who eats little meat, had three servings and commented, "Why can't we have food like this more often?" Instead of pork tenderloin, I used a 2 lb. pork loin roast ($7/lb. compared to $2.50/lb.) and baked it in a pan covered with foil at 325F for 3 hours. Since I could not find demi-glace, I used 1 1/2 t. Tone's beef base (available at Sam's Club) and only 1 T. of cornstarch. The aroma and flavor were wonderful. With or without gravy, you can't go wrong with this dish. We will certainly make it again.

Peprich
Definitely AWESOME!!! I have about 25 guests coming to my house for dinner this weekend and have been experimenting with different recipes. This is IT!!! I used the pineapple juice from a can of sliced pineapple and saved the pineapple for individual servings of the tenderloin placed on top of each pineapple slice and drizzled with the honey,plum gravy. What a presentation and the taste is fabulous!!!

Junk Food Jo Jo

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Tweaks

I tried this over the weekend. Instead of pork tenderloin I used a pork roast but marinated it overnight. The meat was extremely tender....received a lot of compliments on this one......Definitely a keeper !

cfletcher

RECIPE SUBMITTED BY

Gingerbee

United States

I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :) A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking. With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking. I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.

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