Seriously...Just looking at this makes me hungry! Hey! I hope everyone is staying warm! This Florida girl is ready for the spring! The cold weather always makes me crave comfort foods. While grocery shopping yesterday, a pork tenderloin jumped into my cart. My family loves it grilled or roasted served with mashed potatoes and roasted asparagus. It's one of our favorite meals. Literally, we are scraping the meat platter and our plates to get every last morsel of this meal!
I thought I would share the recipe with you in case you are looking for something warm and yummy to serve your family during this cold, too-cold-for me spell. Trust me, there may be some that want to lick their plate! And why not let them?
Plate Lickin' Good Pork Tenderloin
1 pork tenderloin (2 to 2 1/2 pounds)
Marinade:
- 1/4 cup soy sauce
- 2 T dry red wine
- 1 T honey
- 1 T brown sugar, dark or light brown
- 2 cloves garlic, minced (We love garlic, so I usually do a smidge more)
- 1 t minced fresh ginger (Who are we kidding, I use the bottle from the spice rack)
- 1 t ground cinnamon
- 2 green onions, chopped, white and green parts
- sprig of rosemary for garnish
Cut any silver skin off of the tenderloin. Cut a few 1/4 inch deep diagonal slices into the meat. Put the tenderloin in a resealable plastic bag. Place all of the marinade ingredients in a measuring cup and whisk to combine. Pour over the tenderloin and seal the bag. Marinate overnight in the refrigerator. I turn mine over every now and then to try to even out the marinating.
Preheat oven to 500 degrees F. Put meat in the smallest roasting pan it will fit in. I pour the marinade over the meat to provide us with extra delicious gravy. Roast in hot oven for 20 minutes, turning meat over after 10 minutes.
Be sure to cover loosely with foil and let the meat rest for about 10 minutes before you slice it! We love to grill this when the weather permits! Just grill for 35 to 40 minutes over medium heat. You can simmer the leftover marinade in a small saucepan until it reduces a bit. Drizzle some over each piece of meat, or better yet...pour it over and let the party begin! PS - Be sure to serve with a warm crusty bread for dipping!
Have a great week everyone!
Cheryl
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