This quick-to-prepare entree bursts with flavor. Throw together the marinade before work, so it’s ready to cook at night. —April Lane, Greeneville, Tennessee
- 1/3 cup packed brown sugar
- 1/3 cup reduced-sodium soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons sesame oil
- 2 tablespoons Worcestershire sauce
- 4 garlic cloves, minced
- 1 tablespoon ground mustard
- 1 teaspoon pepper
- 2 pork tenderloins (3/4 pound each)
- In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 450° for 20-25 minutes or until a meat thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing. Yield: 6 servings.
Originally published as Asian Pork Tenderloin in Healthy Cooking August/September 2010, p45
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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