Brown sugar and soy marinated roast pork tenderloin
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Vegetable oil |
| ¼ | cup | Dry sherry |
| 3 | tablespoons | Reduced sodium soy sauce |
| 3 | tablespoons | Light or dark brown sugar |
| 1 | teaspoon | Grated lime zest |
| 3 | tablespoons | Fresh lime juice |
| 3 | Garlic cloves, minced | |
| 1 | tablespoon | Minced fresh cilantro |
| Two 3/4 to 1 pound pork | ||
| Tenderloins | ||
| Salt and freshly ground | ||
| Black pepper | ||
Directions
In a shallow nonreactive dish, combine all the marinade ingredients.
Add the tenderloins and turn to coat them. Cover and marinate in the refrigerator for at least 2 hours, or overnight.
Preheat the oven to 425 degrees. Remove the tenderloins from the marinade , reserving the marinade, pat dry with paper towels and season with salt and pepper. Place the tenderloins in a roasting pan and roast, basting occasionally with the marinade, for 30 minutes, or until cooked through and an instant read thermometer registers 155 degrees. Transfer the tenderloins to a serving platter and let rest for 5 minutes before slicing.
Yield: 6 servings
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All recipes courtesy of Georgia Downard, Reasons to Roast For the marinade: