Marinated Pork Tenderloin

Serves

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.”

Ingredients

2 (3/4-1 lb.) pork tenderloins

For the marinade:

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

Directions

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.