Ingredients
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1/4
-
1/4
-
1/4
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Herb-Roasted Pork Tenderloin, Got this recipe from Southern Living Magazine. Oh so good and easy., The ease of preparation is what attracted me to this recipe, as I had waited too long to get in an overnight marinade. I’m glad I tried this. Both hubby and I enjoyed the moist and tasty pork. My roast was quit a bit bigger and slightly frozen, so it took a few minutes longer, but not many. I feared the soy sauce would make it too salty, so I reduced the salt a little , and it was just right. We’re trying to eat less salt., Great recipe! used one 1.5 lb tenderloin and the full marinade. And I couldn’t help it, wrapped it in 5 slices of bacon : This is an excellent cooking method and the meat was incredibly tender. Next time I will omit the salt for personal pref. Served with French Tart’s Cauliflower Gratin and roasted asparagus. Thanks for the keeper! *update it took 55 minutes to cook to temp this time around
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Steps
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1
Done
|
Stir Together First 11 Ingredients in a Shallow Dish or Heavy-Duty Zip-Top Plastic Bag. |
|
2
Done
|
Prick Pork With a Fork, and Place in Marinade, Turning to Coat. |
|
3
Done
|
Cover Dish, or Seal Bag; Chill 2 Hours. |
|
4
Done
|
Remove from Marinade, Discarding Marinade. |
|
5
Done
|
Place Pork on a Rack in a Roasting Pan. |
|
6
Done
|
Bake at 350 Degrees For 40 Minutes or Until a Meat Thermometer Inserted Into Thickest Portion of Pork Registers 160 Degrees. |
