Marinated Pork Tenderloin
Rory Johnson, web director
“We call this a fridge-door dish, because nearly every ingredient is something you’d have on-hand. The meat has to marinate overnight, but it’s so easy to make and always gets rave reviews.”
- 2 (3/4-1 lb.) pork tenderloins
- 1 cup olive oil
- 2 Tbs. Worcestershire sauce
- 2 Tbs. soy sauce
- 1 Tbs. ground ginger
- 1 clove garlic, finely chopped
- 2 Tbs. Dijon mustard
- 2 Tbs. ketchup
- 2 Tbs. brown sugar
For the marinade:
Combine marinade ingredients in a large bowl. Mix until well-blended. Add the meat, cover, and marinate in the refrigerator eight to 12 hours, or overnight. Turn occasionally.
Preheat oven to 350ºF. Carefully transfer the meat and marinade to a baking dish and cook about 35 minutes, or until a meat thermometer registers 160ºF. When done, the marinade should form a nice glaze. Slice and serve immediately.